- 450 g Brussels sprouts
- beer, to cover
- ½ teaspoon salt
- 1½ tablespoons butter
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- Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover.
- Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates.
- Drain; add salt and butter. Serve hot.
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