Brussels Sprouts With Caraway Seeds
|Brussels sprouts||1 1⁄2 Pound|
|Chicken stock||1 Cup (16 tbs) (To A Depth Of 1 Inch In A Saucepan)|
|Salt/Salt to taste||3⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Caraway seeds||2 Teaspoon|
1. Wash the Brussels sprouts, trim off tough outer leaves and cut a small cross in the bottom of each.
2. Pour chicken stock to a depth of one inch in a saucepan. Bring the stock to a boil and add the sprouts. Return to the boil and simmer three minutes without a cover. Cover and cook seven to twenty minutes longer, or until just tender. Drain if necessary. Add remaining ingredients, toss lightly and serve at once.