Directions:
- In a large saucepan, bring 6 cups water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.
- Meanwhile, cut brussels sprouts in half. In a large skillet, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 5-8 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, allspice, cream and horseradish.
- In the same skillet, melt butter over medium heat. Add the vegetables, cream mixture and thyme. Cook and stir until cream mixture is thickened and vegetables are tender. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.86 Kcal (573 kJ) | ||
| Calories from fat | 68.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 12% | |
|---|---|---|---|
| Cholesterol | 23.88mg | 8% | |
| Sodium | 46.77mg | 2% | |
| Potassium | 407.88mg | 9% | |
| Total Carbs | 15.14g | 5% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 70.2mg | 117% | |
| Iron | 0.8mg | 4% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 84.62 Kcal (354 kJ) | ||
| Calories from fat | 42.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 12% | |
|---|---|---|---|
| Cholesterol | 14.76mg | 8% | |
| Sodium | 28.92mg | 2% | |
| Potassium | 252.2mg | 9% | |
| Total Carbs | 9.36g | 5% | |
| Sugars | 2.74g | 18% | |
| Dietary Fiber | 2.75g | 18% | |
| Protein | 2.07g | 7% | |
| Vitamin C | 43.4mg | 117% | |
| Iron | 0.5mg | 4% | |
| Calcium | 35.4mg | 6% | |
* 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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