24-karat Brussel Sprouts Cups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | Brussel sprouts about 1 1/2 | |
| pounds | ||
| 6 | oz | Yukon Gold pottoes, or any |
| kind of Russet potato | ||
| peeled and cut into 2 | ||
| inch | ||
| pieces | ||
| 2 | T | Skim milk |
| 1 | T | Olive oil |
| 1/8 | t | Salt |
| 2 | oz | Smoked trout, skinned and |
| flakedor=99 | ||
| substitute | ||
| smoked salmon | ||
| 1 | Roasted red pepper, cut into | |
| 2 inch by 1/8 inch strips | ||
| get the ruler out |
INSTRUCTIONS
Preheat oven to 350 Trim stems, cut in half lengthwise, remove core leaving cups of darker green leaves. Steam sprout cups for 6 minutes or until they're tender when pierced with a sharp knife and are still bright green. Drain upside down on paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and salt. Beat until smooth. Gently fold in trout. +1/4> spoon into shells and place pepper strips on top. bas.øk=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes. Posted to FOODWINE Digest 10 November 96 Date: Sun, 10 Nov 1996 13:14:04 -0600 From: Mary Hogan <maryhogn@TENET.EDU>
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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: <1mg
Sodium: 393.8mg
Potassium: 300.7mg
Carbohydrates: 92.8g
Fiber: 2.1g
Sugar: 52.7g
Protein: 5.2g