Brussels Sprouts in Maple Glaze
- 3 c White Onions, small, peeled
- 3 c Brussel Sprouts, small
- 1/2 c Maple Syrup
- 2 tb Tarraggon Vinegar
- 3 c Canned Chestnuts
- 1/2 ts Black Pepper
1. With a small knife, cut an x into the root ends of the onions and the
brussel sprouts.
2. In a large pot of boiling water; blanch onions for 3-4 minutes. Remove
with a slotted spoon and place in a medium-sized bowl.
3. Blanch sprouts in the same water for 3-4 minutes.Pour into a colander;
let cool, set aside.
4. In a 3-quart saucepan, warm maple syrup for 4 minutes over medium - high
heat.
5. Add the vinegar and onions.Reduce heat and simmer until the liquid has
almost evaporated. 20-30 minutes.
6. Add chestnuts and sprouts;stir and cook until sprouts are heated but
still bright green, about 5 minutes.
7. Season with pepper.
Out of "Lose Weight Naturally" cookbook Typed by Brigitte Sealing Cyberealm
BBS Watertown NY 315-786-1120
brussel sprouts.
2. In a large pot of boiling water; blanch onions for 3-4 minutes. Remove
with a slotted spoon and place in a medium-sized bowl.
3. Blanch sprouts in the same water for 3-4 minutes.Pour into a colander;
let cool, set aside.
4. In a 3-quart saucepan, warm maple syrup for 4 minutes over medium - high
heat.
5. Add the vinegar and onions.Reduce heat and simmer until the liquid has
almost evaporated. 20-30 minutes.
6. Add chestnuts and sprouts;stir and cook until sprouts are heated but
still bright green, about 5 minutes.
7. Season with pepper.
Out of "Lose Weight Naturally" cookbook Typed by Brigitte Sealing Cyberealm
BBS Watertown NY 315-786-1120
