Date: Thu, 03 Mar 94 18:01:35 EST
From: "Elisabeth." (email@example.com)
slice a red onion, 2 red potatoes, and 2 carrots. cut all of the
brussels sprouts in half (after cutting off the tough bottoms).
put all the ingredients in a heavy skillet or shallow pot
(enamelized cast-iron is perfect). pour about 2 cups vegetable
stock or broth over the vegetables, and add salt and cracked
black pepper to taste, and a bayleaf if you have one. cook on
highish 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 neccessary).
this is a simple, easy dinner that tastes great! love those
brussels sprouts! Oh, btw, you can do this in the pressure
cooker. Keep under pressure for 5 minutes, and be sure to cut
the potatoes and carrots very small 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. --Eli.