Brussels sprouts with peppers and potatoes
Instructions:
- 1 tablespoon margarine or vegetable oil;
- 1 medium onion, chopped;
- 1 large potato, cut in small cubes;
- 1 bay leaf;
- 1 pound Brussels sprouts (if large cut in half);
- 1 sweet red pepper, cut in 1⁄2 inch pieces;
- 1⁄4 cup vegetable or chicken stock fresh ground pepper;
- 2 tablespoons parsley chopped or green onions.
- CHOOSE:
- Firm, compact bright green heads. One pound makes 6 servings.
- STORE: Brussels sprouts should be stored in a plastic bag in the refrigerator and are best if used within a week.
- HOW TO USE: Wash well. Cut off stem ends and take off wilted leaves. Brussels sprouts are tastiest when steamed or parboiled for 5-10 minutes. Do not overcook.
- In large skillet, melt margarine over medium heat.
- Add onion, potato, and bay leaf to pan stirring often for 2 -3 minutes.
- 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.
- Sprinkle with parsley or onion and serve.