Brussels Sprouts With Cashew Butter
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Brussels Sprouts With Cashew Butter Recipe
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- 2 chicken bouillon cubes, dissolved in 3 cups hot water
- 3 cups diagonally sliced carrots or celery
- 2 pkg. (10 oz. each) frozen brussel sprouts
- ⅓ cup butter
- ¾ cup dry, roasted cashew nuts
- ¼ t. crushed thyme
- ¼ t. salt
- 1/8 t pepper
- Bring bouillon to boil. Add carrots or celery.
- Reduce heat & simmer, covered, til veg. are tender.
- Add brussels sprouts.
- Continue to cook until sprouts are tender.
- Melt butter, add cashews, thyme, salt & pepper.
- Mix well.
- Pour over vegetables
- 4 to 6 servings.