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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat the oil on medium high heat. | 2. Add onions, garlic, and parsley. Sauté until onions are translucent. | 3. Add tomato paste and let it sauté or "roast" for a few seconds. Stir. | 4. Add tomatoes and cook for a minute or two until they release some juices. | 5. Season with some salt and pepper. | 6. Add the brussels sprouts. | 7. Add a cup and a half to two cups of water. | 8. Season again if necessary. | 9. Add oregano, not too much. (Like 3 or 4 dashes). | 10. Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened. | 11. If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens. | 12. Serve with feta. | 13. You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brussels sprout	1 1/2	halved		-	-	-	-
onion	1		minced	64.0	14.944	1.76	0.16
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
parsley	1/2		minced	0.684	0.1203	0.0564	0.015
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
olive oil	1/2	cup		954.72	0.0	0.0	108.0
water				-	-	-	-
oregano				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.