Brussels Sprouts With Lemon Sauce (Thanksgiving)
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 709.77 ml Brussels sprouts, about 12 oz
- 177.44 ml chicken broth
- 4.92 ml butter
- 1 garlic clove, minced
- 29.58 ml chicken broth
- 7.39 ml cornstarch
- 2.46 ml lemon peel, finely shredded
- 14.79 ml lemon juice
- 0.61 ml pepper
- 9.85 ml fresh dill weed, snipped
directions
- Trim stems of Brussels sprouts and remove any of the wilted outer leaves.
- In a medium saucepan combine Brussels sprouts, the 3/4 cup broth, butter and garlic. Bring to boiling, reduce heat.
- Simmer, covered, for 7-10 minutes or untol sprouts are crisp-tender.
- Using a slotted speen, transfer sprouts to to a serving bowl and keep warm.
- Meanwhile, in a small bowl combine the 2 tablespoons chicken broth, cornstarch, lemon peel, lemon juice, and pepper.
- Gradually add lemon mixture to hot broth in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in fresh dill weed.
- Pour lemon sauce over sprouts and serve.
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