Brussels Sprouts Pierre Recipe
Summary
Ingredients
| Diced celery | 1 Cup (16 tbs) | |
| Brussels sprouts | 3⁄4 Pound | |
| Brussels sprouts | 3⁄4 Pound | |
| Celery | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Shredded processed american cheese | 1⁄2 Cup (8 tbs) | |
| Shredded processed american cheese | 1⁄2 Cup (8 tbs) | |
| Pepper | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 338 Calories from Fat 183
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 12.8 g64.2%
Trans Fat 0 g
Cholesterol 61.8 mg20.6%
Sodium 714.4 mg29.8%
Total Carbohydrates 25 g8.3%
Dietary Fiber 5.2 g20.9%
Sugars 7.2 g
Protein 16 g32.9%
Vitamin A 34.1% Vitamin C 162.7%
Calcium 44.2% Iron 13.3%
*Based on a 2000 Calorie diet
Directions
Cut off stem ends, and slash bottom of each sprout with a shallow X.
Place in a small amount of boiling salted water.
Cover, reduce heat, and simmer 10 minutes or until tender; drain and set aside.
Cook celery in a small amount of boiling water 5 minutes or until tender; drain and set "aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat; stirring constantly, until thickened and bubbly.
Add cheese and pepper, Stirring constantly until cheese melts.
Combine .cheese sauce, sprouts, and celery, tossing lightly.
Cook until thoroughly heated.
Chef
