Today's Menu

Brussel sprouts are in season and a very good source of Vitamin C specially this winter days. So we got again brussel sprouts for our lunch. In preparing for it I always remove the middle part because I don’t like the bitter taste of it. I cut it into half then a ‘V’ cut on the middle. I sauteed them with olive oil, butter and onions. To make a little bit soft I added a little water. I served it with rice and a fried tuna steak.

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