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Creamed Brussels Sprout

June 13, 2010

I grew up with my mom making us Brussels sprouts quite often…I hated them.

I don’t know if it was because of the way they were prepared (basically they were frozen and just microwave), if my taste was just not developed for them, or a number of other problems.  I HATED them!

The other day as  I was shopping, however, I saw some fresh Brussels sprouts and I something (I think it was alien forces) had me reaching out and putting them in my basket.  That same alien force actually scanned, paid for, and stored them until Friday night when I cooked them…

Let’s just say that I like Brussels sprouts now.  Then again, it’s hard not to love something covered in cream, right?

Serves 4

WW points: 1

Tools:

Medium Pot

Knife

Measuring cups

Measuring spoons

Wooden spoon

Ingredients:

2 cups BRUSSELS SPROUTS

1/2 cup chopped ONION

1 Tablespoon MARGARINE or BUTTER

1/2 cup MILK

1/4 cup SOUR CREAM or YOGURT

2 teaspoons all-purpose FLOUR

1/2 teaspoon DIJON MUSTARD

1/8 teaspoon SALT

Directions:

First wash your sprouts.  Remember, they do grow from the ground…there’s dirt in there!

 

Cut off the ends, but don’t cut so far up that your little sprout heads all come apart, just get the stem off:

Also, take off any wilted leaves: Then slice in half vertically.  This is so that they are a better bite size.  Ever notice that Brussels sprouts are a bit too big to be bite sized but just too big?  Make them bite sized:

Then boil in water for 10-12 minutes:

   You want them to be a bit crisp, a bit tender, and a nice bright green…see:

That is a beautiful bright green if I do say so myself…well, look at that, I did say so!

Drain those beauties and then get ready for the next steps…set those sprouts aside and get back to work!

Take your onions (that you chopped while your Brussels sprouts were boiling) and put them in the pot with the margarine and cook until they are tender.

Now, it says to combine the next ingredients and THEN but into the pot; but really?  You’re just going to be mixing it in together anyway and why dirty more dishes…I just mixed it in right into the pot…milk:

Flour:

Sour cream:

Dijon mustard:

Then mix it all up and keep stirring as it heats, you don’t want it to burn.  Get it hot and bubbly and let it thicken.  Then, once it’s thickened, add the Brussels sprouts back in:

  Toss those babies around in that yummy sauce!  I mean, can you even wait to plate it?

That right there is perfection!  I’m telling you, if you are not a Brussels sprouts fan, you will be after this!  Try them!  Let me know that I completely changed your mind about these poor outcast vegetables!

My Comments:

When I first served this my husbands said, “I haven’t had Brussels sprouts in a very long time, let’s see if I like them.”

His answer after he ate them?  “They’re okay, I’ll eat them, but 4 is just the right number for me” 

Just to clarify, that is 4 HALVES, not 4 whole pieces.  He did say he liked the sauce as well.  I really enjoyed them and will most definitely be exploring other ways (read: healthier ways) to enjoy them.  I don’t know if it’s the way they were prepared or the fact that I am older and have developed my palate a bit more, but I did enjoy them.

What about you?  Do you like Brussels sprouts?

Recipe:

1 pound BRUSSELS SPROUTS

1/2 cup chopped ONION

1 Tablespoon MARGARINE or BUTTER

1/2 cup MILK

1/4 cup SOUR CREAM or YOGURT

2 teaspoons all-purpose FLOUR

1/2 teaspoon DIJON MUSTARD

1/8 teaspoon SALT

Directions:

Trim stems and remove any wilted outer leaves, cut in half lengthwise

Cook in boiling water for 10-12 minutes, until crisp tender

Drain and set aside

In same pot, cook onion in margarine till tender.  Combine milk, sour cream, flour, mustard, and salt and stir into pot cooking until thickened and bubbly

Stir in Brussels sprouts, heat through and serve

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