Jan 6, 2007
Creamy Brussel Sprouts
- enough brussel sprouts for 2 people
- salt
- butter
- 1 scallion, minced
- 1 tbsp flour
- 2 tbsp light cream
- 1/4 cup chicken stock
- 1/4 tsp white pepper
- Cook the brussel sprouts in boiling salted water.
- Meanwhile, melt 1 tbsp of butter in a saucepan. Saute the scallion.
- Stir in the flour for 2 minutes. Add the stock and the cream and stir until thickened.
- Season to taste with salt and pepper.
- Drain the sprouts and serve with the sauce.
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