|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 18g||90%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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
Gather the ingredients.
Remove yellow or wilted leaves from Brussels sprouts, trim stems and make an "X" cut in the stem bottom.
Rinse in cold water, drain and place in a large saucepan with sugar, milk, 1 teaspoon chopped fresh dill, and enough salted water to cover.
Place a lid on the saucepan, bring to a boil, reduce heat and simmer 10 to 15 minutes or until desired tenderness is achieved.
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.
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.
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 breadcrumbs over sprouts and then spoon the warm dill sauce over all.