Brussels Sprouts And Pearl Onions In Honey Lemon Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
10 ounce: Brussels sprouts, trimmed
2 tbsp: Lemon juice,
1/2 cup: Chicken stock, chicken broth
1/4 t: Salt,
-or water,
1/4 t: Black pepper,
1 tbsp: Honey,
1 t: Cornstarch mixed with 2 tea,
1/4 t: Caraway seeds,
-spoons of water,
8 ounce: Pearl onions, frozen
Cut a small "X" into the base of each sprout to ensure that they,
Directions:
cook evenly. In a 10 inch skillet, bring stock, honey and caraway
seeds to a boil over moderate heat.
Add the sprouts, lower heat and simmer, covered, for 3 minutes.
Add the onions and cook, covered for 7 minutes more or until the
vegetables are tender.
Stir in the lemon juice, salt, pepper and cornstarch-water
mixture. Bring to a boil and cook for 1 minute, stirring to coat the
vegetables.
Source: The Pittsburgh, Pa Post-Gazette (23 Oct 1994) who got it from
the "Readers Digest Live Longer Cookbook", Readers Digest
Association, 1992. Submitted By JEFF THOMAS On 11-21-94
Source from luhu.jp
seeds to a boil over moderate heat.
Add the sprouts, lower heat and simmer, covered, for 3 minutes.
Add the onions and cook, covered for 7 minutes more or until the
vegetables are tender.
Stir in the lemon juice, salt, pepper and cornstarch-water
mixture. Bring to a boil and cook for 1 minute, stirring to coat the
vegetables.
Source: The Pittsburgh, Pa Post-Gazette (23 Oct 1994) who got it from
the "Readers Digest Live Longer Cookbook", Readers Digest
Association, 1992. Submitted By JEFF THOMAS On 11-21-94
Source from luhu.jp