Brussels Sprouts With Carrots Recipe
Yield: 4 sweet onesRecipe by luhu.jp
Ingredients:
1 lbs: Brussels sprouts, *about
3 tbsp: Margarine,
-5 cups: ,
1/4 tsp: Salt,
1/4 cup: Milk,
1/4 tsp: Dry mustard,
3 tbsp: Butter,
2 medium: Carrots, shredded
-=OR=-,
-, about 1 cup
Directions:
* 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the
fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to 1/2" water in saucepan or skillet ( water should
not touch the bottom of the basket). Place brussels sprouts in basket.
Cover tightly and heat to boiling point; reduce heat. Steam until tender.
12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling,
stirring constantly; reduce heat. Stir in carrots. Cover and simmer about
2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1
VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crockers New American
Cooking by WHOM!!! Brought to you and yours via Nancy OBrion and her
Meal-Master.
Source from luhu.jp
fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to 1/2" water in saucepan or skillet ( water should
not touch the bottom of the basket). Place brussels sprouts in basket.
Cover tightly and heat to boiling point; reduce heat. Steam until tender.
12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling,
stirring constantly; reduce heat. Stir in carrots. Cover and simmer about
2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1
VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crockers New American
Cooking by WHOM!!! Brought to you and yours via Nancy OBrion and her
Meal-Master.
Source from luhu.jp