Ingredients:
1 medium onions, chopped
2 tablespoons butter or 2 tablespoons margarine
1 large potatoes, peeled & cubed ( about the size of hash browns)
1 lb Brussels sprouts
1 bay leaves
1 sweet red peppers, cut into 1/2-inch x 1-inch strips
1/4 cup chicken stock ( or water)
salt and pepper
chopped parsley ( for garnish)
Directions:
For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes.
Add Brussels sprouts and stock; cover and cook for about 8 minutes.
Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
Season with salt and pepper.
Remove bay leaf.
Garnish with chopped parsley and serve.
For vegetarian, use the water not the chicken stock.
Servings: 5
Time preparation: 10 min.
Time total: 23 min.