Sautéed Sprouts
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Grapes and almonds give a uniqueness to ordinary sprouts.
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Fresh (or frozen) Brussels sprouts, trimmed
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1 pound
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454 gr.
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Boiling water
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Salt
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1 tsp.
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5 mL
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Hard margarine (or butter)
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2 tbsp.
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30 mL
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Seedless red (or green) grapes
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1 cup
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250 mL
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Slivered almonds
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2 tbsp.
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30 mL
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Salt, sprinkle
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Pepper, sprinkle
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Cook Brussels sprouts in boiling water and salt in medium saucepan for about 10 minutes until tender. Drain. Quickly cool in cold water. Drain.
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Melt margarine in large frying pan until sizzling. Add Brussels sprouts, grapes and almonds. Gently stir for 3 to 4 minutes until heated through.
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Sprinkle with salt and pepper. Makes 4 cups (1 L).
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1/2 cup (125 mL):
77 Calories; 4.3 g Total Fat; 49 mg Sodium; 3 g Protein;
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Reprinted from Home for the Holidays © Company's Coming Publishing Limited
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