500 g of Brussels sprouts
1 tablespoon of finely chopped onion
1 tablespoon of butter
1 tablespoon of all-purpose flour
1 1/2 cups of skimmed milk (360 ml)
1/2 teaspoon of salt
500 g of Brussels sprouts
1 tablespoon of finely chopped onion
1 tablespoon of butter
1 tablespoon of all-purpose flour
1 1/2 cups of skimmed milk (360 ml)
1/2 teaspoon of salt
Wash the Brussels sprouts thoroughly and remove any wilted leaves
In a medium saucepan, cook the Brussels sprouts in boiling water until tender (about 15 minutes)
Drain and reserve on a plate covered with aluminum foil to keep warm
In a medium saucepan, sauté the onion in butter over medium heat until it starts to brown (about 5 minutes)
Add the flour and cook, stirring constantly, for about 1 minute
Add the milk and salt, and continue cooking, stirring constantly, until the mixture thickens slightly (about 3 minutes)
Pour the sauce over the Brussels sprouts and serve immediately
80 calories per serving
