Brussels sprouts1 1⁄4 Pound (Frozen Or Fresh)
 Butter1⁄4 Cup (4 tbs)
 Flour1⁄4 Cup (4 tbs)
 Celery stalks4
 Dill weed1 Teaspoon
 Chopped almonds1⁄2 Cup (8 tbs)
 White stock/Milk1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Croutons1 1⁄2 Cup (24 tbs)
 Evaporated milk2⁄3 Cup (10.67 tbs)
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1664 Calories from Fat 910

% Daily Value*

Total Fat 101 g156%

Saturated Fat 40.9 g204.6%

Trans Fat 0 g

Cholesterol 174 mg

Sodium 1739.8 mg72.5%

Total Carbohydrates 147 g49%

Dietary Fiber 37.2 g148.6%

Sugars 35 g

Protein 64 g127.8%

Vitamin A 142.2% Vitamin C 821.7%

Calcium 108.4% Iron 92.5%

*Based on a 2000 Calorie diet


Prepare and wash vegetables, and cut celery into 1 inch pieces.
Cook vegetables in little water until just tender with a little salt.
Drain and keep hot in serving dish.
Meanwhile make sauce with butter, flour and seasonings, mixing the evaporated milk with the stock before adding to the roux.
Stir in the dill weed and cook further 3 minutes, then add the croutons.
Pour sauce over the vegetables in serving dish and top with almonds.