Brussels Sprouts With Lemon Sauce

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I'm posting some recipes that I am looking at for Thanksgiving

dinner. kathleen

 

* Exported from MasterCook *

 

Brussels Sprouts With Lemon Sauce

 

Recipe By : Better Homes and Gardens, November 2001, page 252

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

Holidays

 

Amount Measure Ingredient -- Preparation Method

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3 cups brussels sprouts -- (12 oz.)

3/4 cup broth

1 teaspoon butter

1 clove garlic -- minced

2 tablespoons chicken broth

1 1/2 teaspoons cornstarch

1/2 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1/8 teaspoon pepper

2 teaspoons snipped fresh dill weed

 

1. Trim stems of brussels sprouts and remove any of the wilted outer leaves.

 

2. In a medium saucepan combine brussels sprouts, the 3/4 cup broth,

butter, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 7

to 10 minutes or until brussels sprouts are crisp-tender. Using a slotted

spoon, transfer sprouts to a serving bowl. Keep warm.

 

3. Meanwhile, in a small bowl combine the 2 tablespoons chicken broth, the

cornstarch, lemon peel, lemon juice, and pepper. Gradually add lemon

mixture to hot broth in saucepan. Cook and stir over medium heat until

mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir

in fresh dill weed.

 

4. Pour lemon sauce over brussels sprouts. Makes 6 side-dish servings.

 

Nutrition facts per serving: 39 cal., 1 g total fat (0 g sat. fit), 0mg

chol., 167mg sodium, 6 g carbo., 2 g fiber, and 2 g pro. Daily Values: 5%

vit. A, 63% vit. C, 2% calcium, and 4% iron.

 

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