Stewed Brussels Sprouts, Carrots, Potatoes and Onions
This is a simple, easy dinner that tastes great! You can also do this in a pressure cooker. Keep under pressure for 5 minutes, and be sure to cut the potatoes and carrots smaller than the size of the sprouts when using the pressure cooker so that 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.