|by Judith Barrett|
Judith Barret offers nore than 100 new recipes for risotto, showcasing the flavors of not just Italy, but Asia, India, and Latin America.
Results 1 - 10 of 54 for creamed brussel sprouts
Result Page: 1
For the stock, ... water. Peel the brussel sprouts and thinly slice ... cool slightly before pureeing in blender. Stir the cream and nutmeg into the soup.
Steam brussels sprouts for 15 minutes ... until rich brown. Stir in sour cream and heat, stirring constantly. Add Brussels sprouts and mix well. Serves 6.
Cook brussel sprouts; drain. Cook ... salt. Stir in milk. When thickened, blend in sour cream. Add brussel sprouts, cook until heated through. Serves 2.
Soak cleaned brussel sprouts in cold water ... in flour, add cream and stir until ... minutes or until tender. Add mace and nutmeg to taste. Serves 6 to 8.
Add sour cream, salt and pepper and caraway seed to Brussel sprouts. Shredded green cabbage is good served this way too. 6-8 servings.
Cook sprouts in large pot ... brown. Add sprouts, cream, salt and ... to coat sprouts, stirring occasionally, about 15 minutes. Serve hot. 8-10 servings.
Cook sprouts in boiling salted ... Drain. Combine heavy cream with 3/4 teaspoon ... to 4 minutes. Taste for seasoning and add salt and pepper if desired.
Grate yellow zest from lemon. Cook sprouts in boiling salted ... Drain. Combine heavy cream with 3/4 teaspoon ... seasoning and add salt and pepper, if needed.
Steam sprouts until bright green and crisp. Combine with remaining ingredients in a lightly greased casserole. Cover and place in oven to warm.
Cook sprouts in uncovered pot ... 3 minutes). Add cream. Cook until ... sauce onto plates and arrange sprouts on top. Serve immediately. Makes 4 servings.
Result Page: 1
top of page