Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Salads Veggies & Side Dishes
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Wed, Sep-03-03, 08:11
mind-full's Avatar
mind-full mind-full is offline
Senior Member
Posts: 180
 
Plan: Atkins-esque
Stats: 200/158/150 Female 71 inches
BF:
Progress: 84%
Location: Pennsylvania
Default Saucy 'Sprouts (as in Brussels)

Now, since Brussels sprouts are on the higher end of carbs (usable carbs 7.6 per 6 pieces), this is not a great induction veggie dish, though we splurged on carbs last night to try it:


Saucy 'Sprouts
(serves 6)

2 pints brussels sprouts, trimmed of stems and wilted leaves

2 T butter
1/4 c. minced onion
1/4 heavy whipping cream
1/4 c. water
2 dashes salt
1/2 c. sour cream

Cook brussels sprouts in salted water until tender-crisp (took about 8minutes from point of boiling). Drain and set aside.
While cooking sprouts, place butter and onion in a saucepan. Saute until onion is softened. Add whipping cream, water and salt and allow to thicken (3-5 min.). Add sour cream, stirring well, then add brussels sprouts to the pan and gently stir to coat. Serve!

Carb counts for the entire dish is:
sprouts 21
onion 3
cream 2
sour cream 4

Grand total = 30
Per serving (6) = 5 usable carbs
Reply With Quote
Sponsored Links
  #2   ^
Old Wed, Sep-03-03, 08:14
mind-full's Avatar
mind-full mind-full is offline
Senior Member
Posts: 180
 
Plan: Atkins-esque
Stats: 200/158/150 Female 71 inches
BF:
Progress: 84%
Location: Pennsylvania
Default

Oh, and btw, I had never eaten brussels sprouts prior to making this dish and I loved them! I had heard that they're awful, but Husband likes them, so finally, after 12 years of marriage I made them.

They will be on the menu again!

If you're unsure, brussels sprouts are usually available in the fresh produce section and you can purchase as many as you'd like. Buy 3 or 4, put together the sauce and use only a fraction of it and try the dish. The sauce would be great with meatballs (also posted, and our accompanying dish last night) or other vegetables to dress them up for a change.
Reply With Quote
  #3   ^
Old Fri, Nov-28-08, 12:56
MizKitty's Avatar
MizKitty MizKitty is offline
95% Sugar Free!
Posts: 7,010
 
Plan: Very high fat LC/HCG
Stats: 310/155.4/159 Female 67 inches
BF:
Progress: 102%
Location: Missouri
Default

This made a great holiday side, but it didn't make enough sauce. I used 2 14 oz bags of frozen. For that quantity of sprouts, I doubled the rest of the ingredients ( I left out the water), and added a little minced garlic and parsley. I also cut all the sprouts in half before I added them to the sauce, so they could be more bite size and soak up more sauce.

I made this 2 days ahead of Thanksgiving, in a casserole dish, and put it in the 325 degree oven to heat for about 30 minutes before serving. Right before going in the oven, I topped with a little crumbled salad toppers crunchy garlic onion, knowing that would add some carbs, but it made a nice garnish and crunch and I could dig under it and avoid it easy enough for serving myself.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brussels Sprouts with Cream Cheese, Toasted Almonds and Nutmeg tamarian Karen's Corner 6 Fri, Jan-07-05 02:00
Flax Sprouts? Why Not? Karen Karen's Corner 15 Tue, Jul-27-04 08:48
Chinese bean sprouts SebastienC General Low-Carb 5 Sun, Mar-02-03 07:44
Brussel sprouts on CALP? Vel CAD/CALP 2 Thu, Jan-30-03 06:59


All times are GMT -6. The time now is 07:38.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.