Directions:
- Cut an X in the core of each brussels sprout. Place brussels sprouts, celery and a small amount of water in a large saucepan; cover and cook for 8-9 minutes or until crisp-tender.
- Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain brussels sprouts and celery; top with cheese sauce. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.68 Kcal (874 kJ) | ||
| Calories from fat | 100.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Cholesterol | 32.94mg | 11% | |
| Sodium | 470.31mg | 20% | |
| Potassium | 633.57mg | 13% | |
| Total Carbs | 18.41g | 6% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 9.75g | 20% | |
| Vitamin C | 97.5mg | 163% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 241.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 89.83 Kcal (376 kJ) | ||
| Calories from fat | 43.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 17% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 11% | |
| Sodium | 202.45mg | 20% | |
| Potassium | 272.72mg | 13% | |
| Total Carbs | 7.92g | 6% | |
| Sugars | 2.59g | 24% | |
| Dietary Fiber | 2.18g | 20% | |
| Protein | 4.2g | 20% | |
| Vitamin C | 42mg | 163% | |
| Iron | 0.5mg | 6% | |
| Calcium | 104.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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