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Put Brussels sprouts, bouillon cubes, water, onion, and salt in saucepan and cook until tender. Drain and reserve liquid.
Cook sprouts, bouillon cubes, water and onion in saucepan over low heat for about 8-10 minutes or until tender. Drain and save liquid. Mix cornstarch and water, add to reserved liquid.
In a saucepan over medium heat, bring water, parsley, sugar/sweetener & salt to a boil. Add Brussels sprouts. Cover & simmer for 6-8 minutes or until tender-crisp; drain. Add butter & water chestnuts, heat throughly. Serves: 6