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Informing North Central Minnesota. 1,037,535 Pages in April 2012.

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Published February 04, 2012, 12:00 AM

Ribbons of sprouts


Use your chef’s knife to slice trimmed Brussels sprouts into thin ribbons that can be sautéed and then tossed with shallots, garlic and apples. Photo by Sue Doeden
Read the article: Give Brussels sprouts a chance