1# each: radishes and Brussels sprouts
10 scallions – green
onions
1 lemon or lime – zest
and juice
2-3T butter
fresh ground pepper and
salt
Cut the radishes and Brussels sprouts in half. Put in 2 qt. Pan with enough water to cover vegetables. Simmer on low for 10 minutes then drain off most of the water. Slice the scallions then add those, lemon or lime juice, zest, butter and seasonings to the pan. Continue to simmer on low heat another 5 minutes. Toss in pan to cover with the butter-lemon (lime) sauce, pour into a pretty glass bowl and serve. . .Lin
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