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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 31
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 147mg
Total Carbohydrate 6g
Dietary Fiber 2g
Sugars 2g
Protein 2g
Vitamin A  19%Vitamin C  65%
Calcium  2%Iron  4%
Potassium  6%Vitamin E  2%
** 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 with Mushroom Glaze

Date Added: June 11, 2009


1 1/3 Cups Vegetable Broth
2 Teaspoons Dijon Mustard (grey poupon)
2 Teaspoons Lemon Juice fresh squeezed
1 Teaspoon Dried Thyme Leaves crumbled
8 Dried Mushrooms
2 Pounds Brussels Sprouts stemmed &
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1. Soak mushrooms in stock until tender, about 1/2 - 1 hour.

2. Reserve the stock that the mushrooms have been soaking in.

3. If mushroom stems are tough, remove and discard.

4. Thinly slice mushrooms. Pour stock into a nonstick frying pan and bring to a boil.

5. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 minutes Immediately add mushrooms and brussel sprouts.

6. Toss well. Can use just about any vegetable if you don't want to use brussel sprouts.

7. I have used broccoli and even put this over a baked potato.

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Dietary Notes:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 31.13 per serving

This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 65% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, Sulfites, Fructose Malabsorption, Mustard allergies.
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