Title: Brussels Sprouts with Carrots
Categories: Diabetic Side Vegetable
Yield: 4 Sweet ones
| 1 | lb | Brussels sprouts;*about 5 cups |
| 1/4 | c | Milk |
| 3 | tb | Butter =OR=- |
| 3 | tb | Margarine; |
| 1/4 | ts | Salt; |
| 1/4 | ts | Dry mustard; |
| 2 | md | Carrots; shredded (about 1 cup) |
* 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the
fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to 1/2" water in saucepan or skillet ( water should
not touch the bottom of the basket). Place brussels sprouts in basket.
Cover tightly and heat to boiling point; reduce heat. Steam until tender.
12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling,
stirring constantly; reduce heat. Stir in carrots. Cover and simmer about
2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1
VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American
Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her
Meal-Master.