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Brussels Sprouts Veronique's picture
  Brussels sprouts 2 Pint
  Sliced celery 1 Cup (16 tbs)
  White sauce mix 1 (1 Envelope)
  Water 1 1⁄2 Cup (24 tbs)
  Mayonnaise/Salad dressing 3 Tablespoon
  Seedless green grapes 1 Cup (16 tbs), halved
  Canned toasted slivered almonds 1⁄4 Cup (4 tbs) (From A 4 Ounce Can)

1. Trim Brussels sprouts; cut each in half. Cook with the celery, covered, in boiling salted water in a large saucepan for 10 minutes, or until tender. Drain well; return to saucepan.
2. Make the white-sauce mix with water; stir in mayonnaise or salad dressing. Pour over sprouts and celery; heat slowly; fold in grapes.
3. Spoon into a serving bowl and garnish with the almonds.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1036 Calories from Fat 480

% Daily Value*

Total Fat 53 g81.8%

Saturated Fat 5.7 g28.3%

Trans Fat 0 g

Cholesterol 36.1 mg12%

Sodium 737.3 mg30.7%

Total Carbohydrates 126 g42.1%

Dietary Fiber 42.4 g169.5%

Sugars 49.3 g

Protein 40 g80.5%

Vitamin A 158% Vitamin C 1395.1%

Calcium 54.7% Iron 84%

*Based on a 2000 Calorie diet


Brussels Sprouts Veronique Recipe