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Brussels Sprouts Pierre

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  Diced celery 1 Cup (16 tbs)
  Brussels sprouts 3⁄4 Pound
  Celery 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Shredded processed american cheese 1⁄2 Cup (8 tbs)
  Pepper 1⁄8 Teaspoon

Wash Brussels sprouts thoroughly, and remove discolored leaves.
Cut off stem ends, and slash bottom of each sprout with a shallow X.
Place in a small amount of boiling salted water.
Cover, reduce heat, and simmer 10 minutes or until tender; drain and set aside.
Cook celery in a small amount of boiling water 5 minutes or until tender; drain and set "aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat; stirring constantly, until thickened and bubbly.
Add cheese and pepper, Stirring constantly until cheese melts.
Combine .cheese sauce, sprouts, and celery, tossing lightly.
Cook until thoroughly heated.

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Brussels Sprouts Pierre Recipe