Directions:
- In a saucepan heat olive oil. Saute Serrano peppers, bay leaf, mushrooms and garlic until soft.
- Add white wine and reduce by one-half.
- Add vegetable stock, bring to a boil and reduce to a simmer for 10-minutes.
- Add brussels sprouts, fresh thyme, sea salt and white pepper. Simmer 8-10 or until sprouts are tender.
- Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a bowl. Add fresh lemon juice, zest, Asiago-Parmesan Cheese and toss. Reseason with salt and pepper to taste. Toss Brussels Sprouts well and place in warm bowls. Add a little broth to warm Brussels Sprouts and serve.
- Garnish with fresh lemon wedges. Add a little vegetable stock if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1668.56 Kcal (6986 kJ) | ||
| Calories from fat | 249.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.73g | 43% | |
|---|---|---|---|
| Cholesterol | 59.99mg | 20% | |
| Sodium | 59014.95mg | 2459% | |
| Potassium | 1104mg | 23% | |
| Total Carbs | 277.65g | 93% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 9.95g | 40% | |
| Protein | 32.72g | 65% | |
| Vitamin C | 199.7mg | 333% | |
| Iron | 3mg | 17% | |
| Calcium | 826.7mg | 83% | |
| Amount Per 100 g | |||
| Calories | 226.09 Kcal (947 kJ) | ||
| Calories from fat | 33.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 43% | |
|---|---|---|---|
| Cholesterol | 8.13mg | 20% | |
| Sodium | 7996.44mg | 2459% | |
| Potassium | 149.59mg | 23% | |
| Total Carbs | 37.62g | 93% | |
| Sugars | 0.84g | 25% | |
| Dietary Fiber | 1.35g | 40% | |
| Protein | 4.43g | 65% | |
| Vitamin C | 27.1mg | 333% | |
| Iron | 0.4mg | 17% | |
| Calcium | 112mg | 83% | |
* 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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