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Ingredients
- 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
Directions
- Put all the ingredients in a heavy skillet or possibly shallow pot
- (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).
- 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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