Brussels Sprouts a la Lyonnaise Recipe
In culinary terms, "lyonnaise" means "cook with onions". This Brussels Sprouts a la Lyonnaise is a great recipe for Brussel Sprouts. This was the only way the kids will have this. Try it out seasoned with pepper. Let me know what you think of it!
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Frozen brussels sprouts | 1 Small | |
| Potatoes | 6 Medium, boiled with peel | |
| Onion | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Butter/Margarine | 1 Tablespoon |
Directions
GETTING READY
1) Stand the boiled potatoes in a slightly salted water.
MAKING
2) As directed, boil the sprouts.
3) Drain well.
4) When slicing the onions, first peel.
5) Cut a deep cross in each, cutting almost to the base.
6) Thinly slice.
7) Have the boiled potatoes in a little slightly salted water.
8) Peel and slice crossways a quarter of an inch thick.
9) Halve the slices.
10) In a pan, heat a little butter.
11) Add in the potatoes and fry.
12) Drain and keep warm.
13) In the same pan, add in the onion and fry till golden brown.
14) Sprinkle lightly with a mix of salt and pepper.
15) Toss the sprouts, potatoes, and onions together with a little melted butter poured over.
SERVING
16) Around the border of a serving dish, arrange 6 triangles of fried bread.
17) Transfer the sprout mix into the center.
18) Serve hot.
1) Stand the boiled potatoes in a slightly salted water.
MAKING
2) As directed, boil the sprouts.
3) Drain well.
4) When slicing the onions, first peel.
5) Cut a deep cross in each, cutting almost to the base.
6) Thinly slice.
7) Have the boiled potatoes in a little slightly salted water.
8) Peel and slice crossways a quarter of an inch thick.
9) Halve the slices.
10) In a pan, heat a little butter.
11) Add in the potatoes and fry.
12) Drain and keep warm.
13) In the same pan, add in the onion and fry till golden brown.
14) Sprinkle lightly with a mix of salt and pepper.
15) Toss the sprouts, potatoes, and onions together with a little melted butter poured over.
SERVING
16) Around the border of a serving dish, arrange 6 triangles of fried bread.
17) Transfer the sprout mix into the center.
18) Serve hot.
Chef
