Try this Brussels Sprouts recipe, or contribute your own.
Suggest a better descriptionThis is and the following recipes will be from Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7 Wash brussels sprouts and remove outer leaves, peel and quarter tomatoes and slice onions. Mix well and put into the watered claypot. Sprinkle heavily with nutmeg. Pour broth over it and put flakes of butter onto it. Close claypot and cook the vegetables for about 30 minutes at 200 degree C (392 F). Mix cream with flour and thicken the hot vegetables with it. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1370g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 554 | ||
Calories from Fat: 133 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.7g | 20 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 763.6mg | 26 % | |
Potassium 3541mg | 93 % | |
Total Carbohydrate 96.3g | 28 % | |
Dietary Fiber 31.2g | 125 % | |
Sugars, other 65.1g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.