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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.

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