RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2046
| View Recipe |
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| Recipe Name: |
Truffled Buttered Brussel Sprouts |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
-1 fl oz oil, truffle white
1 Tablespoon parsley, flat-leaf finely chopped
1 to taste salt and pepper
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Directions:
Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water.
Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
477 |
Total Carbs: |
14.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
46.0 |
Protein: |
4.81 |
| Fiber: |
3.01 |
Sodium: |
35.20 |
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