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Brussels Sprouts With White Lemon Sauce

Natural.Foodie's picture
Ingredients
  Brussels sprouts 500 Milliliter (2 Cups)
  Corn oil 15 Milliliter (1 Tablespoon)
  Whole wheat flour 30 Milliliter (2 Tablespoon)
  Skim milk 125 Milliliter (1/2 Cup)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Lemon rind 1 Teaspoon, finely grated
  Nutmeg 1 Dash, freshly grated
Directions

GETTING READY
1. Remove and discard the any outer wilted leaves from the sprouts.
2. Cut the stem ends crosswise.

MAKING
3. In a steamer, steam the sprouts just until tender; do not overcook.
4. In a colander, drain sprouts.

FINALISING
5. In a heavy-bottom skillet, add oil and heat it.
6. Add flour and stir for 3-4 minute over low heat until the flour is "toasted" and begins to turn slightly deeper brown in color.
7. Gradually pour milk and stir constantly to avoid lumping.
8. Add the lemon juice, lemon rind and Brussels sprouts.
9. Add a few grains of nutmeg.
10. Stir and cook over low heat until the Brussels sprouts are coated with sauce and the mixture is hot.

SERVING
11. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Quick, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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