Dilled Brussels Sprouts In Cream Sauce Recipe - Cooking Index
Dilled Brussels Sprouts In Cream Sauce Recipe - Cooking Index
You might not think of dill in conjunction with brussels sprouts, but it complements the flavor of these little cabbages quite well. Light cream cheese used in the sauce gives it a rich, creamy texture without contributing too much fat. Chef's note: You'll find fresh brussels sprouts in the supermarket almost all year-round, but they're most plentiful between October and April. Look for small, compact, bright green heads. If cooking them whole, cut a small X in the root end so they'll cook more evenly.
Type: Low Fat| 12 oz | 340g | Fresh brussels sprouts |
| (or 10 oz frozen brussels sprouts) | ||
| 1/3 cup | 78ml | Skim milk |
| 1 teaspoon | 5ml | Cornstarch |
| 1 teaspoon | 5ml | Minced fresh dill |
| (or 1/4 tspn dillweed) | ||
| 1/8 teaspoon | 0.6ml | Garlic powder |
| 1/8 teaspoon | 0.6ml | Freshly-cracked black pepper |
| 1 oz | 28g | Light cream cheese - cut into cubes |
| 10 | Cherry tomatoes - halved |
Cut the fresh brussels sprouts in half. In a small saucepan, bring a small amount of water to boil. Add the brussels sprouts and cook, covered, about 10 to 12 minutes or until the brussels sprouts are crisp-tender. Drain, reserving 1/4 cup of the cooking liquid. (Or cook the frozen brussels sprouts according to the package directions, but without adding any salt. Drain, reserving 1/4 cup of the cooking liquid. Cut large brussels sprouts in half.) Set aside.
Meanwhile, in a small bowl, stir together the milk, cornstarch, dill, garlic and pepper. Add to the saucepan and stir in the reserved cooking liquid. Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Stir in cream cheese and cook and stir until it melts. Add the brussels sprouts and tomatoes. Gently toss until coated. Cook just until heated through.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 75; Fat: 2.1 grams (22% of calories); Cholesterol: 6 milligrams; Sodium: 64 milligrams; Fiber (grams) 4.2.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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