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Ingredientes

Cost per recipe $3.54 view details
  • 1 whl red onion sliced
  • 2 whl red potatoes sliced
  • 2 whl carrots sliced brussel sprouts remove tough bottoms, then halve
  • 2 c. vegetable stock salt and pepper bay leaf

Direcciones

  1. Put all the ingredients in a heavy skillet or possibly shallow pot
  2. (enamelized cast-iron is perfect). pour about 2 c. vegetable stock or possibly broth over the vegetables, and add in salt and cracked black pepper to taste, and a bayleaf if you have one. cook on highish heat till liquid boils, then reduce heat to medium-low and cook, covered, till the vegetables are falling-apart tender and the broth is caramelizing on the bottom of the pan (maybe 30 min-tend to it occasionally, adding broth if neccessary).
  3. this is a simple, easy dinner which tastes great! love those brussels sprouts! Oh, btw, you can do this in the pressure cooker. Keep under pressure for 5 min, and be sure to cut the potatoes and carrots very small when using the pressure cooker so which everything is cooked at the same time. The potatoes get a fabulous texture under pressure, but the broth does not caramelize with the vegetable sugars. Both ways have their charms.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1292g
Calories 508  
Calories from Fat 35 7%
Total Fat 3.96g 5%
Saturated Fat 1.04g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 267mg 11%
Potassium 3029mg 87%
Total Carbs 104.89g 28%
Dietary Fiber 12.8g 43%
Sugars 23.99g 16%
Protein 20.89g 33%
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