Monday, May 18, 2015

VEGETABLE SIDE DISH: BRUSSEL SPROUTS IN MUSTARD(click here to print)

2 tbs. cornstarch or 1/2 tsp. xantham gun low carb thickener
1/4 cup water
1-14.5 ounce can of low sodium chicken broth
1 pound of brussel sprouts
2 tsp. Dijon mustart
2 tsp. lemon juice

Directions

  1. Dissolve cornstarch in 1/4 cup water, and set aside.
  2. In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
  3. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture
  4. . Cook and stir until thickened. Pour over Brussels sprouts to serve.
Tip: I added 1/2 cup of white wine to the sauce before I added the mustard and lemon juice.
Also added 2 tsp. of Lawry's Chilie and Garlic seasoning after sauce thickened.  One of my favorite seasonings is Lawry's Chilie and Garlic
    serves 6; 9 g. carbs (using cornstarch)


    *allrecipes.com*

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