Brussels Sprouts - Learn to Love Them

Laura Avery speaks to Jean Francois Meteigner, of La Cachette restaurant about market shopping for Thanksgiving. Jean Francois tells how to prepare chestnuts.

La Cachette, (310) 470-4992, 10506 Little Santa Monica Blvd. @ Thayer, Los Angeles, CA 90025.

Laura also gets some brussels sprouts tips from Chef Mary Sue Milliken of Border Grill and Ciudad.

Border Grill and Ciudad.

Shredded Brussels Sprouts

1 1/2 pounds Brussels sprouts

4 Tablespoons (1/2 stick) unsalted butter

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 tsp water

juice of 1/2 lime

Soak whole sprouts in a large bowl of salted, cold water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.

Melt butter in a large skillet over medium-high heat. Saute sprouts with salt and pepper until they start to brown. Add water and cook until barely limp, about 4 minutes. (The water changes the action from sauteeing to steaming.) Stir in lime juice and serve immediately.

_{from City Cuisine by Mary Sue Milliken and Susan Feniger. Published by Hearst Books.}

Music Break: Blues a-go go - Lalo Schifrin