“From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place Brussels sprouts in a saucepan with the chicken stock and cook until just tender, then drain and keep warm.
  2. In a heavy skillet, heat butter and oil, add mushrooms and shallots and sauté slowly until vegetables are softened.
  3. Add Brussels sprouts and heat through.
  4. Add salt and pepper to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: