Brussels Sprouts With Pecan Butter Recipe
Ingredients
| Brussels sprouts | 1 1⁄2 Pound | |
| Chicken stock | 1 Cup (16 tbs) (Enough To Cover 1 Inch Of Pan) | |
| Chopped onion | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Coarsely chopped pecans | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Pimiento strip | 6 | |
| Fresh parsley sprigs | 2 |
Nutrition Facts
Serving size: Complete recipe
Calories 1224 Calories from Fat 788
% Daily Value*
Total Fat 92 g141%
Saturated Fat 33.6 g168.1%
Trans Fat 0 g
Cholesterol 128.2 mg42.7%
Sodium 1906.3 mg79.4%
Total Carbohydrates 87 g29.1%
Dietary Fiber 33.3 g133.2%
Sugars 26.5 g
Protein 37 g73.1%
Vitamin A 135.5% Vitamin C 974.7%
Calcium 35.7% Iron 65%
*Based on a 2000 Calorie diet
Directions
Drain and rinse with cold water.
Place Brussels sprouts in a saucepan with chicken stock, onion and salt.
Bring to boiling point and cook, uncovered, for 5 minutes.
Cover and cook for 10 minutes or until just barely tender-crisp.
Drain if necessary and keep hot.
Saute pecans in butter or margarine for 2 to 3 minutes or until butter is golden.
Pour over Brussels sprouts.
Toss lightly.
Garnish with pimiento strips and a sprig of fresh parsley.
Chef
