Glazed Brussels Sprouts
|Brussels sprouts||2 Pound|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Ground cloves||1 Pinch|
|Lemon juice||1 Tablespoon|
|Fresh sage||1 Tablespoon (For Garnish)|
Trim the Brussels sprouts, cut the stalks level with the base and cut a cross into the base.
Bring a pot of water to the boil and blanch the sprouts briefly.
Drain and place in a heavy saucepan.
Barely cover with chicken stock and add honey and cloves.
Cook until just tender.
Remove sprouts and keep warm while reducing liquid by boiling briskly.
When liquid has halved in quantity, add lemon juice, pour mixture over sprouts and serve garnished with sage.