1 kg fresh brussels sprouts 2 lb
125 ml onion, chopped 1/2 cup
30 ml butter 2 tbsp
15 ml flour 1 tbsp
15 ml packed brown sugar 1 tbsp
2 ml salt 1/2 tsp
2 ml dry mustard 1/2 tsp
125 ml milk 1/2 cup
250 ml sour cream 1 cup
15 ml parsley 1 tbsp
Wash, trim and boil sprouts until tender. Drain. Sauté onion in butter until clear but not brown. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat thoroughly. Sprinkle with parsley before serving.
Serves 6