Brussels Sprouts with Parmesan - 11g Carbs, 4g Fiber, 3g Sugar
From: www.relish.com
Inspired by Diane Morgan's recipe in The Christmas Table (Chronicle
Books, 2008), this recipe uses shredded Brussels sprouts.
Brussels sprouts are traditional at British holiday tables -- make
them a regular at yours, too.
Prep: 5 min
Cook: 7 min
Servings: 10
2 1/2 lb Brussels sprouts
2 Tbsp butter
2 Tbsp extra-virgin olive oil
6 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 tsp kosher salt
1/4 tsp Coarsely ground black pepper
3/4 cup freshly grated Parmigiano Reggiano cheese
Trim stem ends of Brussels sprouts.
Using the slicing blade of a food processor, process sprouts into
thin slices, then separate with your fingers. If no food processor
is available, carefully slice them by hand.
Melt butter and olive oil in a large skillet. Add garlic; saute
2 minutes. Add Brussels sprouts; saute until bright green and
crisp-tender, about 3 minutes. Increase heat to high; add broth.
Cover and cook about 2 minutes. Add salt and pepper. Place in a
serving bowl; top with cheese.
Servings: 10
Nutrition per Serving:
Glycemic Load: 0
130 Calories, 7g Fat, 3g Saturated Fat, 0.5g Polyunsaturated Fat,
3g Monounsaturated Fat, 0g Trans Fat, 10mg Cholesterol, 240mg Sodium,
480mg Potassium, 11g Carbs, 4g Fiber, 3g Sugars, 7g Protein,
Vitamin A 20% - Vitamin C 160% - Calcium 10% - Iron 10%
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