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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brussels Sprouts In Mustard Sauce

Date Added: December 07, 2009


10 Ounces Brussels Sprouts Frozen, OR
3/4 Pound Brussels Sprout Fresh
1/2 Cup Chicken Broth **
1 Teaspoon Canola Oil Puritan
2 Tablespoons Green Onions Chopped
1 Cup Chicken Broth **
1 Teaspoon Mustard Dijon-style
1/2 Teaspoon Pepper red bell
1 Tablespoon Cornstarch divided
1/2 Cup Evaporated Milk
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1. Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside.

2. Spray a small skillet with vegetable cooking spray and add the oil.

3. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.

4. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.

5. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.

6. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, MSG, Poultry, Corn, Spring Onion, Mustard, Onion allergies.
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