- 1 lb fresh brussels sprouts
- California chablis or other white table wine
- 3/4 cup white seedless grapes
- Salt and pepper
Season with butter, salt and pepper. Heat through. This vegetable is especially good with wild duck, venison or turkey.
(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Jessica McLachlin Greengard of Wines & Food.)