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Potato Ring With Sprouts Recipe
|Potatoes||2 Medium, 2 pounds|
|Prepared mustard||1 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs), about 2 ounces|
|Wheat germ||2 Tablespoon|
|Frozen baby brussels sprouts||16 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Diced pimiento||2 Ounce|
Serving size: Complete recipe
Calories 1378 Calories from Fat 702
% Daily Value*
Total Fat 80 g122.8%
Saturated Fat 49.3 g246.7%
Trans Fat 0 g
Cholesterol 213.7 mg
Sodium 1769.7 mg73.7%
Total Carbohydrates 128 g42.5%
Dietary Fiber 27.4 g109.4%
Sugars 19.2 g
Protein 43 g85.2%
Vitamin A 52.1% Vitamin C 614.7%
Calcium 133.7% Iron 54.2%
*Based on a 2000 Calorie diet
Cover and heat to boiling; reduce heat.
Simmer until tender, 20 to 25 minutes; drain.
Mash potatoes until no lumps remain.
Beat in mustard, 1/2 teaspoon salt and the pepper.
Stir in cheese.
Brush 4-cup ring mold with margarine; sprinkle with wheat germ.
Press potato mix-ture in mold.
Cook uncovered in 400Â° oven until golden brown, about 25 minutes.
Cook Brussels sprouts as directed on package; drain.
Toss sprouts with 1/4 cup margarine, the lemon juice, 1/2 teaspoon salt and the pimiento.
Unmold potato ring onto serving plate.
Fill center of ring with Brussels sprouts; place remaining sprouts around outside of ring.