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Tolerable Brussels Sprouts

These brussels sprouts are more than tolerable…. they’re delicious! This dish can be made a day ahead and stored in the fridge

  1. 4 cups (2 lb) fresh brussels sprouts
  2. 1/2 cup chopped onion
  3. 2 Tbsp. butter
  4. 1 Tbsp. flour
  5. 1 Tbsp. packed brown sugar
  6. 1/2 tsp. salt
  7. 1/2 tsp. dry mustard
  8. 1/2 cup milk
  9. 1 cup fat-free sour cream
  10. 1 Tbsp. parsley
  1. Wash and trim sprouts, cook until tender. Saute onion in butter until translucent. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley before serving. Serves 6.
The Best of Bridge


Why is the alphabet in that order? Is it because of that song?

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.