Yield: 4 servings
Measure | Ingredient |
---|---|
1 pint | Brussels sprouts |
2 cups | Low fat milk |
\N \N | Salt to taste |
\N \N | Pepper to taste |
3 tablespoons | Flour |
¼ cup | Sour cream |
2 cups | Water |
Remove the stems and any loose or wilted leaves from the Brussel sprouts. Stab the tip of a paring knife into the bottom of each sprout, cutting in about ½ inch deep. Make another cut in each sprout across the cut you've already made, forming a deep X in the base of each sprout.
Pour the 2 cups of water in a heavy saucepan and bring to a gentle boil. Add the sprouts and simmer for 8 to 10 minutes just until tender. Do not overcook.
Drain set aside. Combine the salt, pepper, sour cream, flour and milk into a cream sauce. Serve as a side dish.
Submitted By JOAN MERSHON On 11-02-94