they had brussels sprouts on the stalk and precious little carrots at the farmers market, which i glommed onto fast. i made a quick little hot salad out of some of both. i cut the carrots into slices (the long way) and got them boiling, barely covered in water along with a pinch of salt, a grind of nutmeg, a pinch of crushed red pepper, and a pat of butter and let it boil until fork tender (about 5 minutes), i added the 'sprouts, covered the pan and let it go another 5 minutes, then uncovered the pan and let the remaining liquid reduce into a simple sauce. (about another minute or so). I served it up with a little shredded hard cheese and parsley left over from an earlier project. I couldn't believe how good this was considering how simple the preparation was. A short cooking time seems ideal for 'sprouts, and i can really see how it would be good with bacon, though naturally since it's a weekday i kept it vegetarian.
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