Brussel Sprout Salad
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Submitted by Nathaniel E. Fischer, CSC
Credit: Hudson 29
1 serv Brussel sprout leaves
1 oz Glazed carrots (see recipe)
5 ea Cooked Shitake mushroom quarters (see recipe)
.25 oz Butter, Unsalted
.25 tsp Salt, Kosher
.13 tsp Black pepper, freshly cracked
1. Blanch brussel sprout leaves in salted boiling water.
2. Add butter to saute pan, with carrots and mushrooms, turn on low heat.
3. remove leaves from water and add to pan.
4. Once all hot, season and serve.
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