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Potato Ring With Sprouts

American.Gourmet's picture
  Potatoes 2 Medium, 2 pounds
  Prepared mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs), about 2 ounces
  Butter/Margarine 1 Tablespoon
  Wheat germ 2 Tablespoon
  Frozen baby brussels sprouts 16 Ounce
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
  Diced pimiento 2 Ounce

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Add potatoes.
Cover and heat to boiling; reduce heat.
Simmer until tender, 20 to 25 minutes; drain.
Mash potatoes until no lumps remain.
Beat in mustard, 1/2 teaspoon salt and the pepper.
Stir in cheese.
Brush 4-cup ring mold with margarine; sprinkle with wheat germ.
Press potato mix-ture in mold.
Cook uncovered in 400° oven until golden brown, about 25 minutes.
Cook Brussels sprouts as directed on package; drain.
Toss sprouts with 1/4 cup margarine, the lemon juice, 1/2 teaspoon salt and the pimiento.
Unmold potato ring onto serving plate.
Fill center of ring with Brussels sprouts; place remaining sprouts around outside of ring.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1378 Calories from Fat 702

% Daily Value*

Total Fat 80 g122.8%

Saturated Fat 49.3 g246.7%

Trans Fat 0 g

Cholesterol 213.7 mg71.2%

Sodium 1769.7 mg73.7%

Total Carbohydrates 128 g42.5%

Dietary Fiber 27.4 g109.4%

Sugars 19.2 g

Protein 43 g85.2%

Vitamin A 52.1% Vitamin C 614.7%

Calcium 133.7% Iron 54.2%

*Based on a 2000 Calorie diet

Potato Ring With Sprouts Recipe