Directions:
- Cut stem from each sprout and trim.
- Cut an X into stem end of sprout to speed cooking
- Place sprouts in a saucepan in a single layer and cover with water
- Bring to a boil; cook uncovered until almost tender when pierced, about 7 to 10 minutes
- Drain in colander
- Rinse under cold water, drain again
- Melt butter in same saucepan over medium heat
- Add shallots; cookfor 3 mintues, stirring ocassionally
- Add half and half, mustard, salt and pepper
- Simmer until sauce is thickened, about 1 minute
- Add sprouts; heat until heated through, tossing gently with sauce, about 1 minute
- Sprinkle with grated Parmesan before serving
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.58 Kcal (392 kJ) | ||
| Calories from fat | 32.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 3% | |
| Sodium | 146.75mg | 6% | |
| Potassium | 505.8mg | 11% | |
| Total Carbs | 13.1g | 4% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 97.6mg | 163% | |
| Iron | 1.3mg | 7% | |
| Calcium | 68.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 65.02 Kcal (272 kJ) | ||
| Calories from fat | 22.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 5% | |
|---|---|---|---|
| Cholesterol | 6.96mg | 3% | |
| Sodium | 101.97mg | 6% | |
| Potassium | 351.44mg | 11% | |
| Total Carbs | 9.1g | 4% | |
| Sugars | 2.33g | 13% | |
| Dietary Fiber | 3.46g | 20% | |
| Protein | 2.97g | 9% | |
| Vitamin C | 67.8mg | 163% | |
| Iron | 0.9mg | 7% | |
| Calcium | 47.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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