From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 2 pints fresh brussels sprouts, trimmed

  • Salt to taste

  • 1/2 cup chopped onion

  • 2 Tablespoons butter

  • 1 Tablespoon flour

  • 1 Tablespoon brown sugar

  • 1 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/2 cup milk

  • 1 cup sour cream

  • 1 Tablespoon snipped fresh parsley


Cut any large brussels sprouts into halves.  Combine the brussels sprouts and salt and just enough water to cover in a saucepan. Cook, covered, for 10 to 15 minutes or until of the desired degree of crispness; drain.

Saute the onion in the butter in a saucepan until tender but not brown.  Stir in the flour, brown sugar, salt and dry mustard.  Add the milk and mix well. Cook until thickened, stirring constantly.  Blend in the sour cream.  Stir in the brussels sprouts.

Cook just until heated through, stirring frequently; do not boil.  Spoon into a serving bowl; sprinkle with the parsley.

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