Adapted from Chez Panisse Vegetables
Who am I to question Alice Waters? As the owner of the famous Chez Panisse restaurant in Berkeley and the pioneer of the organic food movement, clearly she knows something about vegetables. I purchased the cookbook from whence this recipe came just after eating at Chez Panisse. I have to admit I was stunned to find the writing to be daunting, but not in the way you’d expect. The recipes are short – so short, in fact, that they do not include any measurements! I’m a freak about measuring everything, so this threw me off. For a long time, I didn’t cook anything from this book for fear of screwing it up. As I’ve gained a bit of confidence, I’m slowly coming around to this book. This particular recipe was delightful. I’m sharing the measurements I used, but they are open to your interpretation.
Preparation time: 5 minute(s)
Cooking time: 6 minute(s)
Number of servings (yield): 4
The juice of a whole lemon was too much for my dish, but otherwise these were yummy! I love the combination of brussels sprouts and walnuts. Plus, I appreciated that these came out crisp, not mushy.
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