View Mobile Site
Home › Life › Recipes › Sauteed Potatoes and Brussels Sprouts

TOP RECENT CONTENT

Sauteed Potatoes and Brussels Sprouts
POSTED: January 18, 2012 1:30 a.m.

1 pound Brussels sprouts (about 2 { cups)

1 pound yellow potatoes, washed and cut into 1-inch pieces

1 cup fat-free, low-salt chicken broth

2 teaspoons olive oil

Salt and freshly ground black pepper

Trim about 1-inch off the base of the Brussels sprouts and remove any bruised outer leaves. Cut the sprouts in half.

Wash potatoes, but do not peel. Cut into 1-inch pieces. Add to a large nonstick skillet with the Brussels sprouts.

Add the chicken broth, cover with a lid and simmer over medium high heat 5 to 7 minutes or until potatoes are soft. Add water if pan becomes dry.

Remove cover and add olive oil and salt and pepper to taste. Toss well.

MCT Information Services

Jan. 17, 2012 06:14p.m. EST Sauteed Potatoes and Brussels Sprouts Gainesville Times

1 pound Brussels sprouts (about 2 { cups)

1 pound yellow potatoes, washed and cut into 1-inch pieces

1 cup fat-free, low-salt chicken broth

2 teaspoons olive oil

Salt and freshly ground black pepper

Trim about 1-inch off the base of the Brussels sprouts and remove any bruised outer leaves. Cut the sprouts in half.

Wash potatoes, but do not peel. Cut into 1-inch pieces. Add to a large nonstick skillet with the Brussels sprouts.

Add the chicken broth, cover with a lid and simmer over medium high heat 5 to 7 minutes or until potatoes are soft. Add water if pan becomes dry.

Remove cover and add olive oil and salt and pepper to taste. Toss well.

MCT Information Services

Copyright 2011 MorrisMultimedia . All rights reserved. This material may not be published, broadcast, rewritten or redistributed

Comments

Commenting not available.
Commenting is not available.

LOCAL

SPORTS

LIFE & GET OUT

LOCAL VIDEO


Contents of this site are © Copyright 2010 The Times, Gainesville, GA. All rights reserved. Privacy policy and Terms of service

Powered by
Morris Technology
Please wait ...