"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Brussel Sprouts with Pecan Butter Recipe

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This recipe for Brussel Sprouts with Pecan Butter, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs brussel sprouts
salted water
1/3 cup broth
2 tbsp chopped pecans
2 tbsp chopped onion
1/2 tsp salt
1/2 cup chopped pecans
1/4 cup butter
pimento strips
parsley

Directions:
Directions:
Trim brussel sprouts and soak in salted water, to cover, for 20 minutes. Drain and rinse in cold water. In a saucepan, bring stock to a boil. Add sprouts and salt. Cook, uncovered, for 5 minutes. Cover and continue cooking about 10 minutes, or until tender, but still slightly crisp. Keep warm. Meanwhile, in a small frying pan, saute pecans and onion in butter for 2 to 3 minutes, until pecans are golden brown and onion is tender. Pour butter mixture over the brussel sprouts and mix lightly. Turn into serving dish. Garnish with pimento and parsley.

 

 

 

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