Brussels Sprouts With Carrotsdiabetic, side dishes, vegetables 1 lb brussels sprouts; *about 5 cups 1/4 cup milk 3 tablespoon butter =or=- 3 tablespoon margarine 1/4 teaspoon salt 1/4 teaspoon dry mustard 2 medium carrots; shredded (about 1 cup) * 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. |
