Brussels Sprouts with Caraway Seeds
(6 servings)
1-1/2 lbs (1 quart) Brussels sprouts
Chicken stock
3 tbsp butter
2 tsp caraway seeds
1/4 tsp salt
1/8 tsp ground pepper
Wash Brussels sprout, trim off tough outer leaves and cut a small cross in bottom of each.
Pour chicken stock to a depth of 1 inch in saucepan. Bring stock to a boil and add sprouts. Return to the boil, cover and simmer 5 to 10 minutes, or until just tender. Drain and add remaining ingredients. Toss lightly and serve at once.