Stewed Brussels Sprouts, Carrots, Potatoes And Onions

1. 1

   Put all the ingredients in a heavy skillet or shallow pot

2. 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.