Brussels Sprouts With Garlic and Cheese

Name: Brussels Sprouts With Garlic and Cheese
Yield: 6 servings
Ingredients: 4 cups fresh brussels sprouts; Salt to taste; 4 to 8 tablespoons butter, as desired; 2 or 3 crushed garlic cloves (or to taste); Juice of ½ lemon, or to taste; Grated Parmesan cheese, to taste

By Robert Farrar Capon

Published November 16, 1982

Total Time: 15 minutes
Rating: 4(39)
Comments: Read comments

Featured in: THE GREAT THANKSGIVING TURKEY DEBATE

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Ingredients

Yield:6 servings

4 cups fresh brussels sprouts
Salt to taste
4 to 8 tablespoons butter, as desired
2 or 3 crushed garlic cloves (or to taste)
Juice of ½ lemon, or to taste
Grated Parmesan cheese, to taste

Ingredient Substitution Guide

Preparation

Step 1
Cook the brussels sprouts, uncovered, in water salted to taste until they are just tender, not soft. Drain, shock under cold water, drain again and set aside until needed.
Step 2
Melt the butter in a deep pot over low heat and saute the garlic briefly until soft but not browned. Stir in the lemon juice and set the mixture aside till needed.
Step 3
At the last minute, heat the butter-garlic-lemon mixture, add the brussels sprouts and toss gently until heated through. Add the grated cheese, toss lightly once again and serve