Walt's Polish Brussels Sprouts with Dill Sauce

Overhead brussels sprouts in skillet
Overhead brussels sprouts in skillet. Tonic Photo Studios / Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 4 servings
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This recipe for Walt's Polish Brussels Sprouts with Dill Sauce or bruselka z sos koperkowy (broo-SEL-kah zih sawss kaw-pehr-KAW-vee) or kapusta brukselska z sos koperkowy is a delightful spin on the typical polonaise presentation of this cabbage-like vegetable. Try partnering this side dish with country-style pork ribs with sauerkraut.

What You'll Need

  • For the Brussels Sprouts:
  • 1 pound brussels sprouts
  • 1 teaspoon sugar
  • 1/4 cup milk
  • 1 teaspoon chopped fresh dill
  • 1 cup water
  • For the Dill Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour (all-purpose)
  • 1 cup meat broth (to match the protein being served, i.e., chicken, beef, pork)
  • 3/4 cup sour cream
  • 3 tablespoons dill (chopped, fresh)
  • Salt to taste
  • Pepper to taste
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons butter

How to Make It

  1. Remove yellow or wilted leaves from Brussels sprouts, trim stems and make an "X" cut in the stem bottom.
  2. Rinse in cold water, drain and place in large saucepan with sugar, milk, 1 teaspoon chopped fresh dill and enough salted water to cover.
  3. Place a lid on saucepan, bring to a boil, reduce heat and simmer 10-15 minutes or until desired tenderness is achieved.
  4. Meanwhile, make the dill sauce by melting 2 tablespoons butter in small saucepan. Stir in flour and cook until mixture bubbles. Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
  1. Temper sour cream with 1 or 2 small ladles of broth mixture, then add tempered sour cream back into the sauce, whisking until smooth. Add 3 tablespoons chopped fresh dill, and adjust seasonings. Keep warm until ready to serve.
  2. Place breadcrumbs in a small skillet and toast until lightly brown. Add 2 tablespoons butter and stir until well combined. Drain the cooked Brussels sprouts well and place in a warm serving dish. Spoon toasted bread crumbs over sprouts and then spoon the warm dill sauce over all.
Nutritional Guidelines (per serving)
Calories 688
Total Fat 43 g
Saturated Fat 18 g
Unsaturated Fat 14 g
Cholesterol 165 mg
Sodium 640 mg
Carbohydrates 36 g
Dietary Fiber 6 g
Protein 42 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)