Stewed Brussels Sprouts, Carrots, Potatoes and Onions
By: Sheri Wetherell
Published: Thursday, February 11, 2010 - 7:10am

Ingredients




1 whole red onion sliced
2 wholes red potatoes sliced
2 wholes carrots sliced
Brussels sprouts remove tough bottoms, then halve
2 cups vegetable stock
salt and pepper
1 bay leaf

Preparation

1 Put all the ingredients in a heavy skillet or shallow pot 2 Pour about 2 cups vegetable stock or broth over the vegetables, and add salt and cracked black pepper to taste, and a bay leaf. Cook on high heat until liquid boils, then reduce heat to medium-low and cook, covered, until the vegetables are falling-apart tender and the broth is caramelizing on the bottom of the pan (maybe 30 minutes-tend to it occasionally, adding broth if necessary).

About


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.