Very dry, had to use some coconut cream, so additional 130ckal per portion (not happy about that) but taste is absolutely divine. Will use some veg stock next time.
This is not really a recipe but it is a way to prepare Brussels Sprouts which tastes a lot better than boiled.
Ingredients
• A pound of Brussels Sprouts, trimmed and cleaned
• 2 cloves garlic
• 2 tsp olive oil
• salt and pepper
Method
Roughly chop up the Brussels Sprouts.
Cut up the garlic and saute lightly for a minute. Dump in the Brussels Sprouts, salt and pepper and saute, stirring constantly until they are are al dente.
Don't overcook them because you do not want the boiled flavour which many people dislike.
This also works well for shredded cabbage.
You may find that you need more salt than what you normally use.
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