24 Karat Brussel Sprouts Cups Recipe

• 12 med Brussel sprouts about 1 1/2 pounds
• 6 ounce Yukon Gold pottoes (or possibly any kind of Russet potato), peeled and cut into 2 inch pcs
• 2 Tbsp. Skim lowfat milk
• 1 Tbsp. Extra virgin olive oil
• 1/8 tsp Salt
• 2 ounce Smoked trout, skinned and flaked,,,,or possibly=99 substitute smoked salmon
• 1 x Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out)

1. Preheat oven to 350
2. Trim stems, cut in half lengthwise, remove core leaving c. of darker green leaves.
3. Steam sprout c. for 6 min or possibly till they're tender when pierced with a sharp knife and are still bright green.
4. Drain upside down on paper towels.
5. Cook pototoes till tender , drain, ad0d lowfat milk, extra virgin olive oil and salt.
6. Beat till smooth.
7. Gently mix in trout.
8. +1/4) spoon into shells and place pepper strips on top.
9. bas.
10. k=BF=E4=FDx=A7=D2 bake for 3 to 5 min.

brussel sprouts, pottoes, milk, extra virgin olive oil, salt, trout, red pepper

Taken from cookeatshare.com/recipes/24-karat-brussel-sprouts-cups-61512 (may not work)