Broth Braised Brussels Sprouts
|Fresh brussels sprouts||1 Pound|
|Condensed beef broth/1/2 cup water plus 2 teaspoons instant beef bouillon granules||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, softened|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Trim stems from brussels sprouts and pull off outer discolored leaves.
2. Use large enough saucepan to allow sprouts to fit in single layer. Place sprouts and broth in saucepan. Bring to a boil; reduce heat. Cover; simmer about
5 minutes or just until sprouts turn bright green and are crisp-tender.
3. Uncover; simmer until liquid is almost evaporated. Toss cooked sprouts with butter, then cheese. Sprinkle with paprika to taste. Garnish as desired.