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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I never really cared for brussels sprouts, but this wonderful recipe I received from a friend changed my mind. The slightly sweet sauce turns the tender veggies into a special change-of-pace side dish. Mary Devlin Etobicoke, Ontario Ingredients:
2 pounds fresh brussels sprouts, halved |
1/2 cup chopped onion |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/2 cup milk |
1 cup (8 ounces) sour cream |
minced fresh parsley |
Directions:
1. Add 1 in. of water and brussels sprouts to a saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
2. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Gradually stir in milk. Bring to a boil; boil for 1 minute. Reduce heat. Stir in sour cream; heat through.
3. Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley. Yield: 12 servings.
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