As some of you who follow my twitter or Facebook accounts may know, my mom has recently published the first Kosher Cookbook Application for the iphone!
My mom's recipes tend heavily towards meat, though there are many dairy, vegetarian and vegetable options. This is my version of on of the recipes that are are up on her website right now for your sampling pleasure!
Dilled Brussels Sprouts
1-2 containers small brussels sprouts (or large ones cleaned well and halved or quartered)
1 stick butter or margerine
2 tablespoons fresh dill
salt & freshly ground pepper, to taste
optional/highly recommended for those without nut allergic kids: 1 3/4 c toasted walnuts
1. Steam sprouts for about
three minutes or until crisp tender (longer if they are larger). Drain in colander.
2. Melt
butter or margarine in skillet over medium high heat. Add sprouts, optional walnuts and
dill. Stir well until sprouts and nuts are slightly glazed.
3. Season with salt & freshly ground black pepper to taste. Remove from heat. Serve brussels sprouts hot or at room temperature.
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