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Creamy Brussels Sprouts Amandine

Charles.Durand's picture
Ingredients
  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)
Directions

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

Cuisine: 
Canadian
Course: 
Side Dish
Ingredient: 
Vegetable

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1 Comment

Anonymous's picture
1 1/2 cup toasted what?