Sautéed Brussels Sprouts Recipe by Ruth Paget

Sautéed Brussels Sprouts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 cups shaved Brussels sprouts 

-3 tablespoons olive oil 

-2 tablespoons balsamic vinegar 

-3 tablespoons Parmesan cheese 

Steps: 

1-Place Brussels sprouts in a pan with the olive oil and sauté them for 10 minutes. 

2-Add balsamic vinegar to the pan and turn the Brussels sprouts to coat them with the balsamic vinegar.  

3-Sprinkle Parmesan cheese on the Brussels sprouts and turn them to slightly melt the Parmesan cheese. 

Serve hot. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Brussels Sprouts Hors d'oeuvres Recipe Created by Ruth Paget

Brussels Sprouts Hors d’oeuvres Recipe Created by Ruth Paget

This is one of my favorite appetizers at Jack’s in the Portola Plaza Hotel in downtown Monterey.  I make mine differently for somewhat mushy Brussels sprouts, but look forward to this hors d’oeuvres and baked rigatoni when I go to Jack’s.  Their French onion soup is scrumptious, too.

Balsamic or sherry vinegar add the flavor to these somewhat sour vegetables.

You will need a collapsible steamer to make this recipe.

Serves 4

Ingredients:

-16 washed Brussels sprouts

-2 tablespoons olive oil

-2 tablespoons Balsamic or sherry vinegar

-32 toothpicks

Steps:

1-Steam Brussels sprouts for 30 minutes.

2-At the end of the steaming time, cut the Brussels sprouts in half.

3-Sauté the Brussels sprouts in the olive oil and sherry for 10 minutes.

4-Skewer the Brussels sprouts with toothpicks and serve warm.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Cream of Brussels Sprouts Soup Recipe Created by Ruth Paget

Cream of Brussels Sprouts Soup Recipe Created by Ruth Paget

I steam Brussels sprouts for 30 minutes to cook them for this recipe.  A topping of crisp, fried bacon tastes great on this soup, but is not necessary.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-16 Brussels sprouts that have been steamed for 30 minutes

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup cream

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add Brussels sprouts, chicken broth, water, and quinoa flour to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

4-Let soup cool.  Insert an immersion blender and purée the soup to a smooth consistency.

5-Reheat the soup and stir in the cream.

Serve with crumbled crackers.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie