CRUMB-TOPPED BRUSSELS SPROUTS
Crumb-Topped Brussels Sprouts makes a flavorful side dish sure to dress up any meal. I made this recipe on Christmas Day to go with our turkey dinner. We all agreed that these were the best Brussels sprouts we'd ever had.-Ruth Peterson, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 189mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
BRUSSELS SPROUTS WITH SOUR CREAM SAUCE
Make and share this Brussels Sprouts With Sour Cream Sauce recipe from Food.com.
Provided by Pebbles
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook sprouts according to package directions and drain.
- In saucepan, saute onion in margarine about 4 minutes.
- Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
- Gradually add milk, stirring constantly.
- Bring mixture to a boil; then simmer for 2 minutes.
- Reduce heat and add sour cream; just enough to heat through.
- Pour sprouts in serving dish and cover with cream sauce.
SOUR CREAM CURRY
Steps:
- In a medium bowl, Combine sour cream and buttermilk. Set aside. Heat oil in a medium opt on medium high for 45 seconds. Add onion and saute for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlci is also golden brown. sir in tomatoes (or all 3 subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then our the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top Spicy Brussels sprouts with sour cream curry and serve immediately.
CREAMY BRUSSELS SPROUTS SOUP
This recipe is from Ms. Sarah Whitley in the Recipes from the Heart Cookbook. We enjoyed many tasty dishes courtesy of Ms. Whitley and her staff at the Fellowship Center. While I cannot stand this vegetable, there are those in our family that love it.
Provided by CindiJ
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
- Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
- Cool to room temperature.
- Puree in small amounts in blender. Return to pan.
- In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
- Garnish with sour cream and paprika if desired.
Nutrition Facts : Calories 245.7, Fat 13.8, SaturatedFat 7.8, Cholesterol 82.8, Sodium 1234.7, Carbohydrate 23.7, Fiber 6, Sugar 4.7, Protein 9.8
BRUSSELS SPROUTS & CURRY
Another different way to this underated vegetable that is hated by moist! Coconut milk can be substituted for cream for a healthier option.
Provided by Tisme
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a bowl of ice water.
- Cut brussels sprouts into halves and remove loose leaves.
- Bring pot of water to boil, add brussels sprouts, adding the larger brussels sprouts to water first. Blanch in hot water for just about 10 seconds .
- Stir the boiling water and sprouts, then immediately drain brussels sprouts and add to prepared ice bath. When cooled, remove brussel sprouts and place on paper towels to dry.
- Heat pan , add the oil.when oil is heated add minced garlic and shallots and fry until brown. Add brussels sprouts,to the mix and toss.
- Add soy sauce, salt and curry powder. Toss brussels in pan very well and cook quite quickly, but only about 1 minute . Do not overcook!
- Remove from heat, add the cream toss and put back on the heat for about 30 seconds and toss again.
- Serve hot.
Nutrition Facts : Calories 272.2, Fat 19.1, SaturatedFat 4.8, Cholesterol 16.6, Sodium 754.7, Carbohydrate 23.1, Fiber 3.6, Sugar 2, Protein 6.2
BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)
This recipe was found on www.recipes.wuzzle.org & is placed here in preparation for the ZWT6. Although the sprouts in the original recipe were probably cooked in a frying pan, I would steam mine.
Provided by Sydney Mike
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
- About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
- Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
- Serve warm.
SOUR CREAM CURRY (TO SERVE OVER BRUSSELS SPROUTS CRUMBLE)
Steps:
- In a medium bowl, combine sour cream and buttermilk and set aside. Heat oil in a medium pot on medium high for 45 seconds, or until golden brown. add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the above listed subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (unless you have used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. Remove from the heat. Top baked Brussels sprouts with sour cream curry and serve right away (over rice as a side dish or over naan as an appy)
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