Brussels Sprouts with Sauteed Shallots

From Yankee Magazine — February 2000

Vegetables Recipes

Yield: 4 to 6 servings

• 1 pound brussels sprouts, peeled
• 2 tablespoons unsalted butter
• 3 tablespoons diced shallots
• Salt and fresh ground white pepper

Bring a large pot of water to a boil, salt it generously, then add the sprouts. Cook them until just soft (not mushy), 5 to 10 minutes, depending on age and size. Drain sprouts and halve. Melt butter in a thick-bottomed pan over medium-low heat. Add shallots and cook until softened but not brown, about 5 minutes. Mix sprouts well with the shallots and the butter. Season to taste with salt and fresh ground white pepper.

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