Advertisement

Creamy brussels sprouts and snap peas

28

  • Prep Time20 mins
  • Total Time30 mins
  • Makes10 Servings
Creamy brussels sprouts and snap peas

Ryan Szulc

Chatelaine Triple Tested

Ingredients

  • 1/4 cup butter

  • 1/4 cup all-purpose flour

  • 284-mL can undiluted condensed chicken broth

  • 1/2 cup 35% cream

  • 1/4 tsp cayenne pepper

  • 1 kg brussels sprouts, trimmed and cut in half

  • 2 227-g pkgs sugar snap peas, trimmed

Instructions

  • Bring a large saucepan of water to a boil. Melt butter in a large pot over medium. Add flour and whisk until smooth, about 1 min. Whisking constantly, gradually add broth, cream and cayenne. Reduce heat to medium-low and simmer, whisking, until sauce is thick enough to coat the back of a spoon, 4 to 6 min.

  • Add brussels sprouts to boiling water and cook until tender-crisp, 5 to 7 min. Add peas during last 2 min of cooking. Drain well. Stir peas and sprouts into cream sauce. Stir until well coated with sauce.


Nutrition (per serving)

Calories 147, Protein 5g, Carbohydrates 13g, Fat 9g, Fibre 5g, Sodium 283mg.

Advertisement
Advertisement
Advertisement
Advertisement