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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
Method
- 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.
