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Use Brussel sprouts on the stock and use the freshest you can find. It makes a big difference. Which reminds me I have some
in the refrigerator I need to use.
Ingredients:
1/2 cups onions, chopped
2 garlic cloves, finely chopped
1 lb Brussels sprouts, trim and fine chopped
1 large carrot, fine chopped
1/4 teaspoon dried thyme
1/2 cup water
1 red bell pepper, seeded and finely chopped
salt & freshly ground black pepper
Procedure:
1. Pam a skillet.
2. Cook the onions and garlic in a skillet over medium heat until softened.
3. Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
4. Then add the bell pepper, salt, and pepper, and saute an additional minute.
Serving Size:4
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