Brussels Sprouts Creole
|Brussels sprouts||1 1⁄2 Pound (Fresh / Frozen)|
|Butter||1 1⁄2 Ounce|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Green pepper||1 , white pith removed, seeded and chopped|
|Tomatoes||1 Pound, blanched, peeled and chopped|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
With a sharp knife, trim any tough or discoloured outer leaves from the sprouts, and wash them thoroughly.
Cut a cross in the base of each sprout.
In a heavy, medium sized saucepan, melt the butter over moderate heat.
Add the onion, garlic and green pepper.
Cook them, stirring occasionally, for 8 minutes.
Add the tomatoes, sprouts, black pepper, basil and salt.
Taste the mixture and add more salt and pepper if necessary.
Reduce the heat to low, cover the pan and cook for 15 to 20 minutes, or until the sprouts are tender.
Turn the mixture into a warmed serving dish.