A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Brussel Sprouts with Grapes and White Wine
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- #6777
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 pound Brussels sprouts
1 1/2 cup chicken stock
1 cup seedless green grapes
2 tablespoons butter
1/3 cup dry white wine
1 dash Tabasco sauce or white pepper
directions
Trim sprouts and remove any loose leaves. Cut an x in the root end with a small knife.
Bring the stock to a boil in a large saucepan and add the sprouts. Cover the pan and cook over low heat for 10 minutes or until the sprouts are almost tender.
Stir in the grapes, butter, wine and Tabasco. Cook for another 5 minutes.
Lift out the sprouts and grapes with a slotted spoon and put in bowl. Raise the heat and reduce the liquid to the consistency of a light sauce.
To serve, return the sprouts and grapes to the pan and let it just heat though. Serve hot.
added by
nutrition data
153 calories, 6 grams fat, 18 grams carbohydrates, 6 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
October 5, 2009
The grapes and Brussels sprouts are wonderful together! Would be curious to try seedless red or black grapes as well.