Savory Brussel Sprouts

posted by Ann 06-17-98 12:15 PM 

Savory Brussels Sprouts  
The Copper Kettle, Aspen CO. 

3 (10 oz.) pkg. frozen Brussels sprouts
1/4 lb. butter
1-1/4 Cup white wine

OR:
2 lb. fresh Brussels Sprouts
3/4 Cup chicken broth
1/4 Cup white wine

1/4 Cup Dijon or Grey Poupon mustard
1/4 tsp. sage
1 Cup heavy cream
1/4 cup slivered almonds, toasted


Cook Brussel Sprouts in butter and wine or in chicken broth and wine until crisp-tender.  Drain and return to pan.    

Combine mustard, sage, and cream.  Pour over sprouts and stir until well coated and sauce is thick, over low heat.

Sprinkle with almonds and serve.






  
  
 
 

 
 
 
 

 

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