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Creamy Brussels Sprouts Amandine

Charles.Durand's picture
  Frozen brussels sprouts 20 Ounce
  Celery stalks 4 , cut into 1 inch pieces
  Flour 1⁄4 Cup (4 tbs)
  Seasoned salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Dill weed 1 Teaspoon
  Chicken broth 1 1⁄2 Cup (24 tbs), dissolve 2 chicken bouillon cubes in 1.5 cups boiling water
  Undiluted evaporated milk 2⁄3 Cup (10.67 tbs)
  Toasted bread cubes 1 1⁄2 Cup (24 tbs) (0.5 Inch Cubes)
  Coarsely chopped salted almonds 1⁄2 Cup (8 tbs)

Cook vegetables until tender; drain.
Blend flour and seasoned salt into hot butter in a saucepan.
Heat until bubbly.
Stir in the dill weed and a mixture of broth and evaporated milk.
Bring to boiling; stir and cook 1 to 2 minutes.
Stir bread cubes into sauce and spoon over hot vegetables.
Top with almonds.

Recipe Summary

Side Dish

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Average: 3.9 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1901 Calories from Fat 1110

% Daily Value*

Total Fat 121 g186%

Saturated Fat 38 g190%

Trans Fat 3.2 g

Cholesterol 198.5 mg66.2%

Sodium 2478.1 mg103.3%

Total Carbohydrates 147 g49%

Dietary Fiber 38.7 g154.8%

Sugars 38.1 g

Protein 62 g123.5%

Vitamin A 84.5% Vitamin C 577.7%

Calcium 90.5% Iron 89.2%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Creamy Brussels Sprouts Amandine Recipe