SKILLET-BRAISED BRUSSELS SPROUTS
Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.
Provided by kyle
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
- Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g
GERMAN VEGETABLE SOUP
My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.
Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.
BRUSSELS SPROUTS SOUP
"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.
Nutrition Facts :
BRUSSELS SPROUTS SOUP
I know most people hate this veggie, but the kids and I adore it. If you love your sprouts you'll love this creamy soup, which so easy to make. Go on give it a try!!
Provided by Tisme
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
- Puree in a food processor or put the soup mixture through a sieve.
- Reheat and serve with swirls of cream.
Nutrition Facts : Calories 268.1, Fat 12.8, SaturatedFat 6.5, Cholesterol 32.4, Sodium 443.4, Carbohydrate 29.6, Fiber 6.9, Sugar 9.3, Protein 13.1
GERMAN BRUSSELS SPROUTS SOUP
Make and share this German Brussels Sprouts Soup recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
- Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
- In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
- Serve.
Nutrition Facts : Calories 162.9, Fat 8.3, SaturatedFat 4.5, Cholesterol 46.2, Sodium 374.9, Carbohydrate 17.6, Fiber 3.5, Sugar 4, Protein 6.1
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