Mashed Brussel Sprouts ala Ozzie's Corner Italian
This recipe is my creation based on a side dish we had when we were at Ozzie's Corner Italian in Fairfax Corner--part of the Great American Restaurants group like Sweeetwater and Coastal Flats. Anyhow we were there with our friends Patsy , Breanna and Matt on a rainy Sunday night --the food was great and the waiter was so knowledgable --he told us they just cook the brussels then mash with butter, cream and salt and pepper. This is my second go around making them - the first time I sliced them on a mandolin and steamed. This time for a softer consisitency I quartered them and then boiled and drained. I always add fat free half and half. They were a big hit--nice side dish and gave you more green veggies!
Ingredients of Brussel Sprouts, Half and Half, Butter and S/P
Quartered in a pot add water and boil till softened
Drain --then you make your dinner guests --oh yeah its only Katie and her friend Laura --make them do the work mashing etc
They actually are quite tasty--try them once it may make you into a brussel lover yet!
I've had them and they're great. I appreciate your giving us your info, though some details would be helpful. How much brussel sprouts? How much half N Half? How much butter? How long did you boil them? Thanks.
ReplyDeleteI used a pound of brussels trimmed and halved--boil in salted water for about 10 min until tender --added about 2 T butter s/p to taste a little less than 1/4 c half and half --remember you can always add more but can't take it away :) If you are using shaved or sliced brussels about 5 minutes to reach tender.
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