Brussels Sprouts With Carrots from Healthy Diabetic Recipes

Brussels Sprouts With Carrots Recipe

Recipe Ingredients:

1 lb Brussels sprouts, *about 5 cups
1/4 cup Milk
3 tbsp Butter =OR=-
3 tbsp Margarine
1/4 tsp Salt
1/4 tsp Dry mustard
2 medium Carrots, shredded (about 1 cup)

Recipe Instructions:

* 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the
fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to 1/2" water in saucepan or skillet ( water should
not touch the bottom of the basket). Place brussels sprouts in basket.
Cover tightly and heat to boiling point; reduce heat. Steam until tender.
12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling,
stirring constantly; reduce heat. Stir in carrots. Cover and simmer about
2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1
VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American
Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her
Meal-Master.

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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