About a pound of brussels
sprouts, cut with cone #4
1 large onion, finely
chopped cone #2
2 cloves garlic, minced
1 tsp garlic oil
1 to 2 tablespoons Dijon
mustard
3 to 4 tablespoons good
quality balsamic vinegar
Salt and freshly ground
pepper to taste
Process Brussels with the
saladmaster machine.
Meanwhile, in a skillet,
sauté the onion, brussels and garlic in oil until onion is soft and
translucent. Turn heat to very low, and stir in the mustard, vinegar, and salt
and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.
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