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Marinated Brussels Sprouts with Pomegranate Seeds and Pine Nuts Recipe

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This recipe for Marinated Brussels Sprouts with Pomegranate Seeds and Pine Nuts, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

June Edwards
Added: Sunday, January 21, 2007


4 c. Brussels sprouts
1 c. toasted pine nuts
4 tbsp. raspberry vinegar
1/2 tbsp. salt
freshly ground pepper
1/2 c. walnut oil
seeds of 1 pomegranate

Trim the Brussels sprouts and cut an X in their base. Remove the outer leaves. Drop into a large pot of rapidly boiling water. Add salt; bring back to boil. Reduce heat and simmer slowly for 5 minutes. Remove from heat and drain. Rinse sprouts quickly in cold water to stop cooking. Cool.
Toast the pine nuts in a skillet being careful not to burn them.
In a small bowl combine the vinegar, salt and pepper. Beat rapidly with a wire whisk while adding the walnut oil in a slow steady stream.
When the Brussels sprouts are at room temperature, pour the vinegar over them and toss to coat evenly. Sprinkle the pine nuts over the sprouts. Marinate at room temperature for at least 2 hours. When ready to serve, sprinkle the pomegranate seeds over the sprouts.




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