Walt's Polish Brussels Sprouts with Dill Sauce

• Meat

  • 1 cup Meat broth

• Produce

  • 1 lb Brussels sprouts
  • 10 tsp Dill, Fresh

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and pepper
  • 1 tsp Sugar

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, dry

• Dairy

  • 4 tbsp Butter
  • 1/4 cup Milk
  • 3/4 cup Sour cream

• Liquids

  • 1 Water

Found on easteuropeanfood.about.com

Description

Ingredients

• 1 pound brussels sprouts
• 1 teaspoon sugar
• 1/4 cup milk
• 1 teaspoon chopped fresh dill
• Water
• Dill Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup meat broth (to match the protein being served, i.e., chicken, beef, pork)
• 3/4 cup sour cream
• 3 tablespoons chopped fresh dill or to taste
• Salt and pepper
• 1/4 cup dry bread crumbs
• 2 tablespoons butter

Directions

• Preparation Remove yellow or wilted leaves from Brussels sprouts, trim stems and make an "X" cut in the stem bottom. Rinse in cold water, drain and place in large saucepan with sugar, milk, 1 teaspoon chopped fresh dill and enough salted water to cover. Place a lid on saucepan, bring to a boil, reduce heat and simmer 10-15 minutes or until desired tenderness is achieved. Meanwhile, make the dill sauce by melting 2 tablespoons butter in small saucepan. Stir in flour and cook until mixture bubbles. Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently. Temper sour cream with 1 or 2 small ladles of broth mixture, then add tempered sour cream back into the sauce, whisking until smooth. Add 3 tablespoons chopped fresh dill, and adjust seasonings. Keep warm until ready to serve.  Place bread crumbs in a small skillet and toast until lightly brown. Add 2 tablespoons butter and stir until well combined. Drain the cooked Brussels sprouts well and place in a warm serving dish. Spoon toasted bread crumbs over sprouts and then spoon the warm dill sauce over all.