Post by MarieAlice on Apr 19, 2003 8:11:15 GMT -6
Sprouts with Sour Cream
2 lb. fresh brussels sprouts, halved
1/2 cup chopped onion
2 TBS butter
1 TBS flour
1 TBS brown sugar
½ tsp salt
½ ground mustard
½ cup milk
1 cup sour cream
Minced fresh parsley
Add 1 inch of water and brussels sprouts toa 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 minute. Reduce heat. Stir in sour cream; heat through. Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley. Serves 12
2 lb. fresh brussels sprouts, halved
1/2 cup chopped onion
2 TBS butter
1 TBS flour
1 TBS brown sugar
½ tsp salt
½ ground mustard
½ cup milk
1 cup sour cream
Minced fresh parsley
Add 1 inch of water and brussels sprouts toa 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 minute. Reduce heat. Stir in sour cream; heat through. Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley. Serves 12