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Little Cabbages And Kings

Love.Food's picture
Ingredients
  Brussels sprouts 1 Quart
  Sweet milk 1 Cup (16 tbs), scalded
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
  Mace To Taste
  Blanched almonds 1⁄2 Cup (8 tbs), slit lengthwise
Directions

GETTING READY
1. Wash and clean the sprouts before soaking in cold water for 15 minutes.
2. In the mean while, place 2 medium size saucepans, half filled with water on medium flame and bring water to boil.
3. Add a pinch of salt to one pan and a pinch of soda to the other.

MAKING
4. Plunge the sprouts into the saucepan with soda and blanch for 3 minutes.
5. Drain and add to the boiling salted water and cook for another 6-7 minutes until tender crisp.
6. Drain in a colander and tip into a serving dish. Keep warm.
7. In the meantime, in a saucepan, melt the butter.
8. Blend in flour to make a roux.
9. Gradually add the scalded milk, stirring to make a smooth sauce.
10. Cook stirring constantly until thick and bubbly.
11. Take off the flame and stir in salt, lemon juice, mace and almonds.

SERVING
12. Pour the sauce over the sprouts and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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