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Brussels Sprouts With Cream Sauce

Diabetic.Foodie's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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