Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brussels Sprouts Polonaise
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- #61196
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound Brussels sprouts
2 tablespoons butter
1/4 cup fine dry bread crumbs
1 hard-cooked egg, finely chopped
2 tablespoons snipped parsley
directions
Cut large sprouts in half. Cook, covered, in boiling, salted water 10 to 15 minutes or until just tender. Drain.
Heat butter until lightly browned. Blend in crumbs, egg and parsley. Spoon over sprouts and toss lightly.
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Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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