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Ingredients:
- 16 to 20 ounces frozen Brussels sprouts
- 2 tablespoons flour
- 1/2 cup cold milk
- 1 scant teaspoon salt
- 1 teaspoon caraway seeds
- lemon juice
Preparation:
Cook Brussels sprouts in a medium saucepan with water, following label directions, for 5 minutes.
Blend cold milk into the flour, stirring until smooth. Stir into the sprouts and their cooking liquid, along with salt and caraway seeds. Bring to a boil. Simmer, stirring constantly, for 1 minute, until thickened. Sprinkle with lemon juice.
Serves 4 to 6.
Serves 4 to 6.
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