Brussels Sprouts With Mushroom Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Low fat, Side dish, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 8 | Dried Mushrooms | |
| 1 1/3 | c | Vegetable Broth |
| 2 | t | Lemon Juice |
| 2 | t | Dijon Mustard |
| 1 | t | Dried Thyme |
| 2 | lb | Brussels Sprouts, stemmed & |
| halved |
INSTRUCTIONS
Soak mushrooms in stock until tender, about 1/2 - 1 hour. Reserve the stock that the mushrooms have been soaking in. If mushroom stems are tough, remove and discard. Thinly slice mushrooms. Pour stock into a nonstick frying pan and bring to a boil. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 min. Immediately add mushrooms and brussels sprouts. Toss well. Can use just about any vegetable if you don't want to use brussels sprouts. I have used broccoli and even put this over a baked potato. Recipe By : Lose Weight Naturally Cookbook Posted to Digest eat-lf.v096.n206 Date: Fri, 01 Nov 1996 02:08:56 -0800 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 83.8 Fat 1.1g Carbs 16.6g Dietary Fiber 5.3g Protein 4.9g Sodium 317mg CFF 10.1% Nutr. Assoc. : 0 0 5439 0 0 0 215
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 579.4mg
Potassium: 501.3mg
Carbohydrates: 13.5g
Fiber: 3.8g
Sugar: 2.5g
Protein: 4.7g