Shredded Brussels Sprouts
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1/2 cup low fat butter
Salt and pepper to taste
2 tsp. fresh lemon juice
2 tsp. white truffle oil
- Trim the stems and remove any bruised leaves. Place the Brussels sprouts into the 72 oz. Blender and pulse until well-chopped.
- Melt the butter in a large skillet over medium-high heat. Add the Brussels sprouts, salt and pepper and cook for 20 minutes or until tender.
- Transfer the Brussels sprouts to a mixing bowl, stir in the lemon juice and truffle oil and serve right away. Makes a great side dish to any meal.