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Brussels Sprouts Parisienne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.2323
Energy (kCal)761.2799
Carbohydrates (g)96.9967
Total fats (g)34.2999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and trim Brussels sprouts, removing any discolored leaves. Cut off stem ends. | 2. Heat 1 inch salted water to boiling. Add Brussels sprouts. Cover and heat to boiling. Reduce heat to a simmer and cook, covered, for 6 to 8 minutes or until just tender. Do not overcook. Drain. -Or- you may steam your sprouts, if you wish. | 3. Meanwhile, melt 3 tablespoons butter in saucepan. Add drained sprouts, tossing to coat. Season to taste with salt and pepper; dust lightly with grated nutmeg and toss well to coat. | 4. Place in a serving bowl. | 5. Top with 1 tablespoon softened butter, the grated lemon zest and the crisp crumbled bacon. Add a dollop of creme fraiche, if you like. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brussels sprout 2 lbs cooked drained 390.0899 81.1931 30.6629 2.7216
    butter 4 tablespoons softened unsalted divided 342.0 15.714 10.686 28.8
    salt - - - -
    black pepper ground - - - -
    nutmeg ground - - - -
    lemon zest 2 teaspoons grated - - - -
    bacon 1/4 cooked crumbled 29.19 0.0896 0.8834 2.7783
    creme fraiche - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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