10 oz Brussels Sprouts; Frozen, OR 1 c Chicken Broth
3/4 lb Brussels Sprouts; Fresh 1 ts Mustard; Dijon-style
1/2 c Chicken Broth 1/2 ts Pepper
1 ts Canola Oil; Puritan 1 tb Cornstarch
2 tb Green Onion; Chopped 1/2 c Skimmed Evaporated Milk
Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set
aside. Spray a small skillet with vegetable cooking spray and add the
oil. Saute the onion in the oil then remove from the heat and slowly add
the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the
heat and dissolve the cornstarch in the milk then add to the skillet
mixture. Stirring constantly, cook until the sauce is smooth and
thickened, about 5 minutes. Pour the mustard sauce over the cooked
Brussels Sprouts and stir to coat. Serve at once.
EACH SERVING CONTAINS:
CAL PROT CARB FIB FAT FAT CHOL SODIUM
