Brussels Sprouts With Cream Sauce
|Fresh brussels sprouts||3 Cup (48 tbs)|
|Dark rye flour||2 Teaspoon (Stone-Buhr)|
|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.
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