Brussels Sprouts in Brown Butter & Steamed Eggplant with Parsley Sauce

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for sending
this along:

Coming to supermarkets across the country: pre-sliced peanut
butter. Yeah, this is perfect for busy moms who are trying to juggle
a family and a drinking problem. - Craig Kilborn

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            TODAY'S RECIPE
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If you are one of the many people who aren't fond of Brussels sprouts,
please keep in mind that this classic French recipe will also work
wonderfully with other vegetables such as carrots, asparagus, pearl
onions, leeks, and tiny potatoes.

All recipes this week are adapted from "The Way to Cook" by Julia
Child. It is available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/0394532643/worldwiderecipes
and in paperback at
http://www.amazon.com/exec/obidos/ASIN/0679747656/worldwiderecipes

Brussels Sprouts in Brown Butter

1-1 1/2 lbs (450-675 g) Brussels sprouts, trimmed
3-4 Tbs (45-60 ml) butter
Salt and freshly ground pepper to taste

Boil the Brussels sprouts in salted water until just cooked through,
about 4 to 5 minutes. Drain and cut into halves or quarters, depending
on size. Heat the butter in a large skillet over high heat and saute the
Brussels sprouts until lightly browned. Season with salt and pepper.
Serves 4 to 6.
Received on Wed Oct 19 06:32:15 2005