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Ingredientes
- 2 lb fresh Brussels sprouts or possibly 24 ounce frzn Brussels sprouts
- 1 x onion
- 1 Tbsp. butter or possibly margarine
- 1/4 pt stock (cubes)
- 5 ounce Emmentaler (strong Swiss cheese)
- 2 Tbsp. cream
- 1 tsp corn starch Paprika
Direcciones
- [Originally cultivated in Italy in Roman times, Brussels sprouts probably were grown as early as the 1200s in Belgium. The Brussels sprouts we know today were first cultivated in large quantities during the 1580s in Belgium, drawing the name from which country's major city. They became popular throughout Europe, and found their way into regular German cooking. They were introduced into the U.S. in the 1800s.]
- Clean and wash fresh Brussels sprouts. Peel and dice onion. Braise in butter or possibly margarine till yellow. Add in stock and fresh or possibly frzn Brussels sprouts. Cover and let simmer for 25 min (fresh Brussels sprouts) or possibly 15 min (frzn Brussels sprouts). Whisk cream and corn starch. Add in to Brussels sprouts. Blend
- In and bring to boil. Remove from heat. Grate cheese. Put Brussels sprouts in a casserole dish and sprinkle with cheese. Bake in preheated oven till golden brown.
- Sprinkle with paprika and serve with meatballs and potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1221g | |
| Calories 1098 | |
| Calories from Fat 531 | 48% |
| Total Fat 59.53g | 74% |
| Saturated Fat 36.77g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 965mg | 40% |
| Potassium 3535mg | 101% |
| Total Carbs 91.1g | 24% |
| Dietary Fiber 32.7g | 109% |
| Sugars 24.08g | 16% |
| Protein 69.16g | 111% |
