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Creamed Brussels Sprouts And Celery

Western.Chefs's picture
Ingredients
  Frozen brussels sprouts 20 Ounce, do not thaw (2 Packages, 10 Ounce Each)
  Diced celery 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Light cream 1⁄2 Cup (8 tbs)
  White pepper 1 Pinch
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon, blended with 2 tablespoons cold water
  Cold water 2 Tablespoon
Directions

MAKING
1. In a saucepan, combine the sprouts, celery, water and salt.
2. Cover pan with its lid and place on a medium low flame.
3. Sinner the sprouts for 10 minutes until sprouts are almost tender but still crisp.
4. Stir in cream, pepper and slide in the butter to get a thick sauce like consistency.
5. Simmer until well heated.
6. Stir in the flour-water paste and cook, stirring, until thickened.
7. Cover pan and simmer for 10 minutes until hot and bubbly

SERVING
8. Serve the sprouts hot as a side dish to a steak or beef stew.

Recipe Summary

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

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