Recipe of Speedy Brussel sprouts and fenugreek in butter

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, brussel sprouts and fenugreek in butter. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

I finally have my very own website at www. Drain in a colander and toss with butter and salt and pepper to taste. Wash brussel sprouts well, peel the outer skin it looks wilted. Cut the stalks, slit it little.

Brussel sprouts and fenugreek in butter is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Brussel sprouts and fenugreek in butter is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have brussel sprouts and fenugreek in butter using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Brussel sprouts and fenugreek in butter:

1. Take fenugreek
2. Take Brussel sprouts
3. Prepare butter
4. Prepare grated parmesan cheese
5. Prepare granulated garlic powder
6. Prepare salt

Heat the butter in a large sauté pan over a medium-high heat. Brussels Sprouts are a staple in our house and one of the very first things Thomas learned how to make on his own. We go over how to halve (slice in half) and quarter (slice in half again) the Brussels Sprouts. This ensures that they get amazingly crispy all the way through.

Instructions to make Brussel sprouts and fenugreek in butter:

1. In a deep pan melt the butter
2. Add fenugreek
3. Add spouts salt and garlic
4. Cover and cook till tender. Add cheese and cover remove from heat. Let sit 7 minutes. Serve I hope you enjoy!

We go over how to halve (slice in half) and quarter (slice in half again) the Brussels Sprouts. This ensures that they get amazingly crispy all the way through. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the larger ones. While smaller Brussels sprouts are a bit sweeter and more tender, they cook too quickly and won't brown as nicely.

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