| Chez Panisse Veggies p.59 Slice thin, about 1/8 in thick. Heat a sauté pan, add a little olive oil or butter, and sauté sprouts for a few minutes. Add about 1/4in chicken stock to pan and continue cooking until tender. Season with salt, pepper, fresh chopped thyme, squeeze of lemon juice. Idea is to end with an emulsified liquid that just coats the sprouts. |