Food recipes
Boiled Brussels Sprouts
Boiled Brussels Sprouts Ingredients: brussels sprouts, raw water, bottled, generic salt, table spices, pepper, black butter, without salt Directions: Place sprouts in a saucepan with water and salt, cover, and boil ge...
Boiled Brussels Sprouts
Ingredients:
brussels sprouts, raw
water, bottled, generic
salt, table
spices, pepper, black
butter, without salt
Directions:
Place sprouts in a saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender.
Drain, season with pepper and butter, and serve.
VARIATIONS
Low-Calorie Brussels Sprouts: Season with 1-2 tablespoons lemon juice or tarragon vinegar and a pinch of nutmeg instead of butter.
Per serving (4-6): 40-25 C, 0 mg cu.
155-105 mg S
Brussels Sprouts Parmigiana: Boil and drain as directed but do not season.
Place sprouts in a buttered 2-quart casserole, top with 1/2 cup melted butter and 1/3 cup grated Parmesan.
Bake, uncovered, 15 minutes at 350F.
Per serving (4-6): 270-180 C, 55-35 mg CH, 510-340 mg S*
Dilled Sprouts in Sour Cream: Boil and drain as directed but do not season.
Quarter each sprout or, if small, halve.
Return to pan and stir in 1 1/2 cups sour cream, 4 minced scallions, 2 teaspoons minced fresh dill (or 1/2 teaspoon of the dried), 1/2 teaspoon salt, and a pinch white pepper.
Set over lowest heat, cover, and warm 5-7 minutes, taking care cream doesnt boil.
Per serving (4-6): 230-155 C, 35-25 mg en.
475-320 mg S*
Ingredients:
brussels sprouts, raw
water, bottled, generic
salt, table
spices, pepper, black
butter, without salt
Directions:
Place sprouts in a saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender.
Drain, season with pepper and butter, and serve.
VARIATIONS
Low-Calorie Brussels Sprouts: Season with 1-2 tablespoons lemon juice or tarragon vinegar and a pinch of nutmeg instead of butter.
Per serving (4-6): 40-25 C, 0 mg cu.
155-105 mg S
Brussels Sprouts Parmigiana: Boil and drain as directed but do not season.
Place sprouts in a buttered 2-quart casserole, top with 1/2 cup melted butter and 1/3 cup grated Parmesan.
Bake, uncovered, 15 minutes at 350F.
Per serving (4-6): 270-180 C, 55-35 mg CH, 510-340 mg S*
Dilled Sprouts in Sour Cream: Boil and drain as directed but do not season.
Quarter each sprout or, if small, halve.
Return to pan and stir in 1 1/2 cups sour cream, 4 minced scallions, 2 teaspoons minced fresh dill (or 1/2 teaspoon of the dried), 1/2 teaspoon salt, and a pinch white pepper.
Set over lowest heat, cover, and warm 5-7 minutes, taking care cream doesnt boil.
Per serving (4-6): 230-155 C, 35-25 mg en.
475-320 mg S*