HANDS-ON TIME 25 minutes
TOTAL TIME 25 minutes
MAKES 12 to 16 servings
INGREDIENTS
- 1 tbsp butter
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 900 g brussels sprouts, trimmed and thinly sliced lengthwise
- ½ cup sodium-reduced chicken broth or vegetable broth
- ⅔ cup whipping cream (35%)
- ½ tsp each salt and pepper
PREPARATION
- In Dutch oven or large skillet, heat butter over medium heat; cook garlic and shallots, stirring often, until fragrant and shallots are softened, about 2 minutes.
- Add brussels sprouts and broth; cook, stirring often, until softened, about 5 minutes.
- Stir in cream, salt and pepper; cook, stirring, until liquid is reduced and brussels sprouts are tender, about 3 minutes.
NUTRITIONAL INFORMATION, PER EACH OF 16 SERVINGS: about
61 cal, 2 g pro, 5 g total fat (3 g sat. fat), 5 g carb, 2 g fibre,
14 mg chol, 110 mg sodium, 192 mg potassium. % RDI:
3% calcium, 5% iron, 8% vit A, 58% vit C, 16% folate.
VARIATION
CREAMED CABBAGE
Substitute green cabbage for the brussels sprouts.
