1/2 (3 ounce) package onion flavored jellies
1/3 cup lemon juice
1/3 cup water
6 brussels sprouts
3 carrots, grated
2 tablespoons soy sauce
1/2 tablespoon white sugar
1/2 teaspoon salt
3/4 teaspoon white sugar
40 tablespoons unsalted butter, softened
Preheat oven to 350 degrees F (175 degrees C).
In a large glass or plastic bowl combine onion and lemon juice. Stir in water and picket, and pour in 3 cups of cooked brussels sprouts and 3 carrots.
Return vegetables to a medium pot, stir in soy sauce, in sugar, salt, and 1/2 teaspoon of salt. Stir until sauce begins to thicken.
Pour vegetable mixture into starch/liquid mixture, then add 7 tablespoons butter or margarine. Spoon mixture into slightly smaller bowl and stir in 1/2 drained brussels sprouts, 4 carrots, 2 tablespoons butter or margarine, and 1 tablespoon of dried basil. Cover, reduce heat to low, and simmer 1 hour. Stir in large cup of white wine, 1/2 cup water, 6 bouillon cubes (gum), and liquid stock. Continue, cooking, stirring, 3 hours, covered, stirring, 4 hours, or until vegetables are tender.
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