Ingredients:
1 Tbsp soft margarine or vegetable oil
1 onion, chopped
1 large potato, cut in small cubes
1 bay leaf
1 lb Brussel sprouts, halved if large
1 sweet red pepper, cut in 1/2 in /1cm pieces
1/4 cup vegetable or chicken stock
- freshly ground pepper
2 Tbsp chopped fresh parsley or green onions
Instructions:
In large non-stick skillet, melt margarine over medium heat; cook onion, potato, and bay leaf, stirring often, for 2 to 3 minutes or until onion is softened.
Add Brussel sprouts, red pepper and stock; cover and cook for 8 to 10 minutes or until sprouts and potatoes are tender (add water if necessary to prevent scorching).
Season with pepper to taste. Serve sprinkled with parsley.