Brussels Sprouts with Almonds
3 cups brussels sprouts, cooked
3 tablespoons sour cream
2 tablespoons chopped almonds
2 tablespoon Parmesan cheese
1 tablespoons vermouth
1/4 teaspoon nutmeg
1/4 teaspoon dried tarragon
1/4 teaspoon celery salt
Cook brussels sprouts, drain and keep warm.
Mix remaining ingredients and heat in a pan. Stir in sprouts.
Serves 4
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