Brussels Sprouts with Apples and Walnuts

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* Exported from MasterCook *

 

Brussels Sprouts with Apples and Walnuts

 

Recipe By :Lynn Fischer

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Brussels sprouts

1/2 cup apple juice

1 teaspoon butter

1/2 teaspoon dried or fresh rosemary -- crushed or snipped

very fine

1 large tart apple -- diced

1/4 cup currants or dark raisins

1 teaspoon cornstarch

1/4 cup water

1 tablespoon finely chopped walnuts

salt -- optional

freshly ground black pepper

 

In a large saucepan with 1 inch water, steam the brussels sprouts,

covered, for 8 minutes or until tender. Drain and return to the pan.

 

In a nonstick skillet, combine the apple juice, butter, and

rosemary. Bring to a boil over medium-high heat. Add the apples and

currants (or raisins).

 

In a small bowl, mix the cornstarch with ¼ cup water. Stir to

dissolve the cornstarch and add it to the skillet mixture. Cook,

stirring constantly, for about 1 minute or until the mixture thickens.

 

Add the walnuts and brussels sprouts. Stir to combine the sauce and

add salt (if desired) and pepper to taste.

 

Source:

" Lowfat Cooking for Dummies "

S(Page):

" 305 "

Copyright:

" 1997 "

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Per Serving (excluding unknown items): 123 Calories; 2g Fat (16.1%

calories from fat); 4g Protein; 24g Carbohydrate; 5g Dietary Fiber;

3mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean

Meat; 1 1/2 Vegetable; 1 Fruit; 1/2 Fat.

 

NOTES : " Try the petite frozen brussels sprouts for a bit of heaven.

For more flavor, toast the walnuts first in a 350ºF oven for 5 to

6

minutes. If your brussels sprouts are different sizes or large, cut

them in half and then steam. "

 

Nutr. Assoc. : 0 0 0 1286 5260 903024 0 0 20187 2130706543 0