BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSBRUSSEL SPROUTS WITH CAPER BERRIES
Light and satisfying this is a great alternative to steamed brussel sprouts.
Ingredients:
1-3 Tablespoons EVOO
1 shallot, minced
1 pound brussel sprouts, shaved
3 tablespoons large caper berries, shaved, fried
Dash of sherry vinegar
1 teaspoon ground coriander
2 Tablespoons Persian berries
Method:
Add oil to a medium sauté pan and heat; add shallot; cook until aromatic; add sprouts and cook until tender; fold in fired capers and vinegar; add coriander and berries; serve warm.
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