Sprouts With Sour Cream

• 2 lb. fresh Brussels sprouts
• 1/2 c. chopped onion
• 2 Tbsp. butter or margarine
• 1 Tbsp. all-purpose flour
• 1 Tbsp. brown sugar
• 1/2 tsp. salt
• 1/2 tsp. ground mustard
• 1/2 c. milk
• 1 c. (8 oz.) sour cream
• minced fresh parsley

1. Cut sprouts in one-inch pieces; rinse well and place in pan with 1-inch of water.
2. Bring to a boil; reduce heat.
3. Cover and simmer for 8 to 10 minutes or until tender.
4. Meanwhile, in another saucepan, saute onion in butter until tender.
5. Stir in flour, brown sugar, salt and mustard until blended.
6. Gradually stir in milk; bring to a boil.
7. Boil for 1 minute.
8. Reduce heat; stir in sour cream.
9. Heat through.
10. Drain the sprouts; place in a serving bowl.
11. Top with sauce and sprinkle with parsley.

fresh brussels sprouts, onion, butter, flour, brown sugar, salt, ground mustard, milk, sour cream, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=116521 (may not work)