1 lb. fresh Brussels sprouts, trimmed, cut in half lengthwise
1 sm. onion, thickly sliced
1/4 c. butter
1 tsp. caraway seed
1 chicken bouillon cube
1/2 lb. fresh mushrooms, thickly sliced
Grated peel of 1 fresh tangerine
3 tangerines, peeled, segmented, seeded

Parboil Brussels sprouts in boiling water 5 minutes; drain well.