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10-12
Brussels sprouts
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1 tablespoon
butter
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1 teaspoon
grated orange rind
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1/4 cup
freshly squeezed orange juice
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1/4 teaspoon
ground ginger
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2 tablespoons
chopped fresh parsley
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1/2 teaspoon
cornstarch
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Equipment List:
Cooking Instructions
Clean Brussels sprouts, trimming the ends and taking off the outer leaves. Cut the sprouts in half and then boil or steam them for about 5 minutes until they softened. Drain and reserve.
Melt butter in a skillet then and add blanched Brussels sprouts, ground ginger and season with salt and pepper. Add orange juice and cornstarch.
Cook thoroughly, about 3 minutes, stirring frequently until the sauce thickens. Pour into a serving dish and garnish with fresh chopped parsley.