Brussels Sprouts Medley - cooking recipe

Ingredients

1 1/2 lbs fresh Brussels sprouts
3 cups water
2 chicken bouillon cubes
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery, sliced
1/3 cup butter or 1/3 cup margarine
3/4 cup cashews, dry roasted
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Preparation

Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.