Vegetables > Brussels Sprouts >
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Brussels Sprouts with Peppers & Potatoes
1 tablespoon of soft margarine or vegetable oil
1 large onion, chopped
1 large potato, cut in small cubes
1 bay leaf
1 pound of Brussels sprouts, halved if large
1 sweet red pepper, cut in 1/2 inch pieces
1/4 cup of vegetable or chicken stock
freshly ground pepper
2 tablespoons of chopped fresh parsley or scallions
In a large nonstick skillet, melt margarine over medium heat; cook onion, potato and bay leaf, stirring often, for 2 to 3 minutes or until the onion is softened.
Add Brussels sprouts, red pepper, and stock: cover and cook for 8 - 10 minutes or until sprouts and potatoes are tender (add water if necessary to prevent scorching). Season with pepper to taste. Serve sprinkled with parsley or scallions. Makes 6 servings |
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