1 pint fresh brussel sprouts, trimmed
3 tbsp butter
2 tsp chicken or vegetable bouillon granules dissolved in 1/3 c water
2-3 tbsp walnuts, coarsely chopped, toasted
salt and pepper
1/2 fresh lemon (optional)
Heat butter in heavy medium saucepan (light-colored interior, not cast iron) over medium low heat, shaking pan often, just until butter is light brown. Add brussel sprouts and increase heat to medium. Sauté for 5-6 minutes. Add bouillon water and cook another 5 minutes or so. Remove from heat. Add walnuts and salt and pepper to taste.
Squeeze fresh lemon juice over just before serving.
Serves 2-4.
Prep Tips: Delicious. Best when sprouts are small. Halve or quarter larger sprouts. Do not overcook – sprouts should be firm and tender, not mushy.
Adapted from Chez Panisse Vegetables, Alice Waters, HarperCollins, 1996.