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Sprouts in Garlic Butter

Sprouts with Lemon Sauce

Ingredients

  • 450 g Brussels Sprouts, Raw, Average

  • 30 g Flour, Plain, Average

  • 25g Butter, Low Fat, Marks & Spencer*

  • ½ Lemon Juiced/18ml Juice, Lemon, Fresh, Average

  • 200 ml Stock, Chicken, Prepared, Tesco*

  • ¼ Tsp/1¼g Salt, Table, Average

  • 1 Tbsp/10g Cheese, Parmesan, Average

Method

  1. Trim the sprouts and cut into quarters. Place in a pan of lightly salted boiling water to cover and cook for 5 minutes. Drain and return to the pan.
  2. Melt the butter in a separate pan, mix in the flour and cook over a low heat for 1 minute stirring continuously.
  3. Turn up the heat slightly and gradually add the chicken stock stirring continuously for around 3 minutes until the sauce thickens.
  4. Squeeze in the juice of half a lemon and season with salt and pepper. Pour the sauce over the sprouts and toss to mix.
  5. Grate a little Parmesan cheese over the top and serve immediately.

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