Creamed Brussels Sprouts - 5g Carbs, 2g Fiber, 1g Sugar
From: www.canadianliving.com - By Irene Fong and The Test Kitchen
This holiday twist on creamed spinach, a steak-house classic, is sure to be a hit with everyone – even the kids! Once you taste these brussels sprouts, you won't want to cook them any other way.
Servings: 16
1 Tbsp butter
3 cloves garlic, minced
2 shallots, thinly sliced
900 g Brussels sprouts, trimmed and thinly sliced lengthwise (1.98 lb)
1/2 cup sodium-reduced chicken broth or vegetable broth
2/3 cups whipping cream (35%)
1/2 tsp salt
1/2 tsp pepper
In Dutch oven or large skillet, heat butter over medium heat; cook garlic and shallots, stirring often, until fragrant and shallots are softened, about 2 minutes. Add brussels sprouts and broth; cook, stirring often, until softened, about 5 minutes. Stir in cream, salt and pepper; cook, stirring, until reduced and brussels sprouts are tender, about 3 minutes.
Change it up-Creamed Cabbage: Substitute green cabbage for brussels sprouts.
Servings: 16
Nutrition per Serving: 61 Calories, 5g Total Fat, 3g Saturated Fat, 14mg Cholesterol, 5g Total Carbs, 2g Fiber, 1g Sugars, 110mg Sodium, 2g Protein
Posted by: chefgloria1030@yahoo.com
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