Brussels Sprouts in Creamy Sauce
Makes about 8 1/2-cup servings
1
pound
fresh Brussels sprouts (about 4 cups)
1
small
onion, sliced
2
tablespoons
Sesame Salt
1
tablespoon
whole-wheat pastry flour
1/4
teaspoon
salt
1/8
teaspoon
celery seeds
1/8
teaspoon
black pepper
1
cup
soymilk
1/8
teaspoon
nutmeg
Trim Brussels sprouts, removing any wilted leaves. Put 1 inch of water in a large pot and bring to a boil. Add Brussels sprouts, cover, and cook 12 minutes. Drain and set aside.
In a large non-stick skillet, heat 1/2 cup of water. Add onion and cook over high heat, stirring often, until onion begins to brown and all the liquid has evaporated, about 5 minutes. Add 1/4 cup of water, stir to loosen any stuck bits of onion, and continue cooking over high heat, stirring often until onion is nicely browned, about 5 more minutes. Add a tablespoon or two of water whenever the onion begins to stick.
Lower heat to medium and stir in Sesame Salt, flour, salt, celery seeds, and black pepper. Cook 1 minute, stirring constantly. Add soymilk. Bring to a simmer and cook 2 minutes, stirring constantly. Stir in Brussels sprouts and continue cooking 2 to 3 minutes. Sprinkle with nutmeg before serving.
Per 1/2-cup serving
- Calories: 56
- Fat: 2 g
- Saturated Fat: 0.3 g
- Calories from Fat: 31.2%
- Cholesterol: 0 mg
- Protein: 3.1 g
- Carbohydrates: 8 g
- Sugar: 2.8 g
- Fiber: 2.3 g
- Sodium: 140 mg
- Calcium: 82 mg
- Iron: 1.4 mg
- Vitamin C: 34.4 mg
- Beta Carotene: 254 mcg
- Vitamin E: 0.7 mg
Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
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