Brussels Sprouts With Pecan Butter
|Brussels sprouts||1 1⁄2 Pound (About 2 Pints)|
|Water||1 Cup (16 tbs), salted|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Chopped onion||2 Tablespoon|
|Pecans||1⁄2 Cup (8 tbs) (Sliced Or Chopped)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Trim the Brussels sprouts and soak in salted water to cover for about 20 minutes.
Drain and rinse with cold water.
In a saucepan bring the chicken stock to a boil; add the sprouts, onion, and salt.
Cook uncovered for 5 minutes; cover and continue cooking about 10 minutes, or until the vegetables are tender, but still slightly crisp.
Drain, if necessary, and keep them hot.
Meanwhile in a small frying pan, saute the pecans in butter for 2 or 3 minutes, until golden brown.
Pour the butter mixture over the Brussels sprouts and mix lightly.