Brussels Sprouts In Mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 10 | oz | Brussels Sprouts, Frozen OR |
| 3/4 | lb | Brussels Sprouts, Fresh |
| 1/2 | c | Chicken Broth |
| 1 | t | Canola Oil, Puritan |
| 2 | T | Green Onion, Chopped |
| 1 | c | Chicken Broth |
| 1 | t | Mustard, Dijon-style |
| 1/2 | t | Pepper |
| 1 | T | Cornstarch |
| 1/2 | c | Skimmed Evaporated Milk |
INSTRUCTIONS
Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT CHOL SODIUM From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 9.1mg
Sodium: 725.9mg
Potassium: 680.9mg
Carbohydrates: 16.9g
Fiber: 4.3g
Sugar: 6.2g
Protein: 8.1g