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