Dan Abel wrote:
> I'm thinking of having them for Thanksgiving. We generally steam them,
> and serve with a cheese sauce.
>
> --
> Dan Abel
>
> Petaluma, California, USA
They've become a standard part of Thanksgiving dinner for us over the
past few years, but the preparation changes. I now like to trim and
shred them, saute in olive oil and butter with s&p, and then grate some
lemon zest over the top. Makes a nice contrast to the heavier side
dishes, in taste, texture, and color.
David