LOCATION: Recipes >> Vegetables >> Brussels Sprouts 18
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Brussels Sprouts 18
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Sprouts with Sour Cream
12 servings
2 pounds fresh Brussels spouts, halved
1/2 cup chopped onion
2 tablespoons butter or margarine
1 tablespoon 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
Add 1 inch of water and Brussels sprouts to a saucepan; bring to
a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until
tender. 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
minutes. Reduce heat. Stir in sour cream; heat through. Drain
the sprouts; place in a serving bowl. Top with sauce. Sprinkle
with parsley.
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