1. Wash hands before beginning preparation. Thoroughly clean and sanitize surfaces and equipment (CCP).
2. Prepare brussels sprouts according to your General Diet recipe for Seasoned Brussels Sprouts. Make sure to cook until tender. Drain excess liquid.
3. Measure 1 quart of prepared brussels sprouts.
4. Place brussels sprouts and margarine in a food processor. Pulse until there are no large lumps or pieces present and particles are 4mm in width and 15mm in length or less in size. Note: May mince by hand with knife as an alternate method.
5. Heat milk to a minimum of 165° F. Add hot milk to Thick-It® Clear Advantage® Powder Food & Beverage Thickener and whisk briskly for 30 seconds to 1 minute. Let it thicken. It may take up to 5 minutes.
6. Incorporate thickened milk mixture into minced brussels sprouts so it becomes moist and cohesive.
7. Test consistency before serving per IDDSI Testing Methods for Minced & Moist, Level 5 (MM5) using the Fork Pressure Test, Spoon Tilt Test, no separate thin liquid. Refer to IDDSI.org for how to use these testing methods.
8. Hold at 140°F or higher until service (CCP).
9. Serve using #8 scoop.

If recipe doesn’t pass testing for Minced & Moist, Level 5 (MM5), modify according to your organization’s Pureed, Level 4 (PU4) Brussel Sprouts recipe.

This recipe may not be appropriate for all people with dysphagia. Consult with a physician or other qualified healthcare professional about questions concerning your patients’ health and diet, particularly regarding the suitability of this recipe for your patient or other individuals.