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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large. | 2. Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes. | 3. Add Brussels sprouts and stock; cover and cook for about 8 minutes. | 4. Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp. | 5. Season with salt and pepper. | 6. Remove bay leaf. | 7. Garnish with chopped parsley and serve. | 8. For vegetarian, use the water not the chicken stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
butter	2	tablespoons		171.0	7.857	5.343	14.4
potato	1		peeled cubed	-	-	-	-
brussels sprout	1	lb		195.045	40.5966	15.3314	1.3608
bay leaf	1			-	-	-	-
red pepper	1		cut sweet	1.25	0.2753	0.0584	0.0138
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
salt pepper				-	-	-	-
parsley			chopped	-	-	-	-

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