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City of Portland
Sheila's (tolerable) Brussels Sprouts

4 cups fresh Brussels sprouts
12 cup chopped onion
2 tablespoons butter
1 tablespoon flour
1 tablespoon brown sugar
12 teaspoon salt
12 teaspoon dry mustard
12 cup milk
1 cup sour cream
1 tablespoon parsley


Wash and trim brussels sprouts. Cook (uncovered) until tender. Saute onion in butter until soft, but not brown. Stir in flour, salt, sugar and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley.

Source: www.food.com