Recipe - 24-Karat Brussel Sprouts Cups

12 md Brussel sprouts about 1 1/2
pounds
6 ounce Yukon Gold pottoes (or any
kind of Russet potato),
peeled and cut into 2 inch
pieces
2 tablespoon Skim milk
1 tablespoon Olive oil
1/8 teaspoon Salt
2 ounce Smoked trout, skinned and
flaked,,,,or=99 substitute
smoked salmon
1 Roasted red pepper, cut into
2 inch by 1/8 inch strips
(get the ruler out)

Preheat oven to 350

Trim stems, cut in half lengthwise, remove core leaving cups of darker
green leaves. Steam sprout cups for 6 minutes or until they're tender when
pierced with a sharp knife and are still bright green. Drain upside down on
paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and
salt. Beat until smooth. Gently fold in trout. +One fourth spoon into shells and
place pepper strips on top. bas.øk=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes.
Posted to FOODWINE Digest 10 November 96

Date: Sun, 10 Nov 1996 13:14:04 0600

From: Mary Hogan maryhogn@TENET.EDU