Creamed Shredded Brussels Sprouts
Servings
4Serving size
about 1 cupThis recipe can be multiplied or divided by 2. Leftovers are pretty good – reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 1 lb. Brussels sprouts, raw (thinly sliced crosswise) |
| 1/8 tsp. Ground nutmeg |
| 1/4 cup 2% milk |
| 2 ounces Reduced fat cream cheese |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the pan is hot enough to very lightly brown some of the Brussels sprouts but not too brown.
Add the nutmeg, milk, cream cheese, salt and pepper.
Stir until the cheese melts and the Brussels sprouts are creamy.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
When slicing the Brussels sprouts, make sure to slice them horizontally, starting from the top of the sprout. Place them on the cutting board with the stem to your left (if you are right handed) and cut thin slices until you get to the stem. About 2 or 3 of the last slices will have some of the thick tough stem in the center. Remove those and discard.
Don’t try to slice these in a food processor because it is impossible to control the angle of slicing. You spend a great deal of time afterward removing the sections with the tough center stems. It’s easier and faster to cut the sprouts by hand.