I arrived home, frazzled after being stuck in traffic from what should have been a 15 minute cab ride, took an hour.
Tired and hungry and not wanting to cook up a storm in the kitchen, (I had cooked Prawn Tom Yum Goong from scratch the previous day), I wanted a simpler option.
In 20 minutes, I was eating Brussels Sprouts and a Grilled Portobello. Cleaning up was a breeze too.
Ingredients
*5-6 Brussels Sprouts, washed and halved. Cut a third or quartered if larger
*1 tabsp salted butter
*1 tsp minced garlic
*1 tsp truffle oil
*salt to taste
Method
1. Fill ELB with quarter cup water (this is about 10-15 min cooking time) place Brussels Sprouts in the shallower tray and into ELB.
2. Steam cook until cooking light indicator goes off.
3. While Brussels Sprouts are cooking, prepare sauce in a small pan over the stove. Put in salted butter and minced garlic in the pan, turn off the heat after garlic is softened and fragrant. Add truffle oil.
4. Pour sauce over the Brussels Sprouts and serve.
electric lunch box 