Preparation:
In large nonstick skillet, melt margarine or vegetable oil over medium
heat; cook onion, potato and
bay leaf, stirring often, for 2 to 3 minutes or until onion is softened. Add
Brussels sprouts, red
pepper and stock; cover and cook for 8 to 10 minutes or until sprouts and
potatoes are tender
(add water if necessary to prevent scorching). Season with pepper to
taste. Sprinkle with parsley
or green onion. |
