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Brussels Sprouts With Cream Sauce

Diabetic.Foodie's picture
  Fresh brussels sprouts 3 Cup (48 tbs)
  Margarine 2 Teaspoon
  Dark rye flour 2 Teaspoon (Stone-Buhr)
  Salt 1⁄4 Teaspoon
  Skim milk 1 Cup (16 tbs)

Trim off the stem and discolored leaves from the Brussels sprouts; cook in salted water for 15 minutes.
Drain and cover with boiling salted water.
Cook, uncoveredjust until tender, about 15 minutes.
Meanwhile, to make the sauce, melt the margarine in a pan.
Add the flour and salt and mix thoroughly.
Stir in the milk and bring to a boil, stirring occasionally.
Set aside over low heat until Brussels sprouts are cooked.
Drain Brussels sprouts and place in a heated serving bowl.
Pour sauce over vegetables.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 298 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.6%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 674 mg28.1%

Total Carbohydrates 42 g14.1%

Dietary Fiber 12.3 g49.2%

Sugars 17.7 g

Protein 18 g36.5%

Vitamin A 47.3% Vitamin C 377.9%

Calcium 40.2% Iron 24.7%

*Based on a 2000 Calorie diet

Brussels Sprouts With Cream Sauce Recipe