BRUSSELS SPROUTS AND PECANS
2 (10 ounce) packages frozen brussels sprouts, thawed
1 3/4 cup Swanson low sodium chicken broth
3 tbs. butter
4 tbs. flour or (xanthan gum thickener)
3/4 cup heavy whipping cream
1/4 tsp. nutmeg
1/4 cup copped unsalted dry roasted pecans
1 cup crushed pork rinds.
Peheat oven to 400 F. Lightly spray a 1 1/2 quart casserole with vegetable oil. Cook brussels sprouts, uncovered to preserve color, in a small amount of boiling water until tender. Set aside.
Meanwhile melt butter or margarine over low heat. add flour. stir to blend well. Add milk, then boiling chicken broth beating with a wire whisk to blend. Cook and stir until sauce comes to a boil and thickens. Remove from heat and stir in nutmeg and pecans. Place cooked brussels sprouts in prepared casserole. Pour sauce over sprouts and top with stuffing mix (pork rinds). Bake 10 minutes to brown topping.
serves 8. 6 carbs
Recipe submitted by Edith Weil
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