Guest guest Posted June 23, 1999 Report Share Posted June 23, 1999 * Exported from MasterCook * Brussels Sprouts with Horseradish Recipe By :Sundays at Moosewood/Contributed by Louise Stewart Serving Size : 6 Preparation Time :0:00 Categories : Moosewood Cookbooks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Brussel sprouts 3 large carrots 3 leeks -- thoroughly washed 2 tablespoons butter 1/2 cup vegetable oil 3 tablespoons horseradish -- grated fresh or prep 1 teaspoon dried dill weed -- or 1 tbsp. fresh 1/2 teaspoon salt freshly ground black pepper to taste Trim off the tough outer leaves of the Brussels sprouts. Cut the carrots into 1-inch thick slices and the leeks into 1/2-inch pieces. Steam the vegetables until tender (10-12 minutes) Meanwhile, melt the butter in a heavy saucepan. Stir in the remaining ingredients. Toss well with the hot, drained vegetables and serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 22g Total Fat; (80% calories from fat); 1g Protein; 11g Carbohydrate; 10mg Cholesterol; 247mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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