Brussels sprout chiffonade from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • mharriman on May 04, 2020

    The cumin seeds sautéed in butter with the hand-shredded sprouts elevate this simple vegetable dish. I used a 12 ounce package of fresh Brussels sprouts and fresh lemon juice ( no limes at my house at the moment) and two of us ate it all up, even though it was a side dish. Will definitely tag it as a repeat.

  • JoanN on February 12, 2016

    Made half a recipe and stir-fried it in a wok. Loved the cumin. Easy, and worth repeating, treatment for Brussels sprouts.

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