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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- 12 cup water
- 12 medium onion, chopped into 1-inch pieces
- 10 ounces Brussels sprouts
- 1 cup low sodium chicken broth
- 18 teaspoon curry powder
- 18 teaspoon pepper
- 2 tablespoons parmesan cheese
Method
- Preheat oven to 350 degrees F.
- bring water to a boil over high heat.
- Add onion and brussel sprouts and return to a boil.
- Reduce heat and simmer, covered, for 4 minutes then drain.
- Put cornstarch in small saucepan.
- Add 1/4 Celsius broth and whisk together.
- Stir in remaining broth and bring to a boil over medium heat.
- COok for 1 minutes or until mixture bubbles.
- Stir in curry powder and pepper, then combine with vegetables.
- Pour into a casserole dish and sprinkle with Parmesan.
- Bake for 15 minutes until bubbly and browned.
