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Farm Fresh Markets Winter 2005

900 NW Wall St.
Bend, OR 97701
(541) 330-2304


Brussels Sprouts with Caper Brown Butter
Chef Jody Denton of Merenda - Bend, OR
Adapted by StarChefs

Yield: 4 Servings


  • ¾ pound Brussels sprouts, trimmed and halved
  • 3 ounces unsalted butter
  • ¼ cup capers, drained
  • Salt and freshly ground black pepper, to taste

In pot of boiling, salted water, cook Brussels sprouts about 4 minutes. Remove from water and shock in ice water bath. Drain and pat dry with paper towel.

In a large, preferably Teflon coated, skillet over high heat, sauté Brussels sprouts, butter and capers. Toss every minute or so until sprouts are medium brown on most surfaces and capers begin to crisp. Season with salt and pepper and serve immediately.


   Published: March 2005
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