If there is one thing I learned for almost 14 years of parenting, it is if you want your kids to eat veggies, bring in the kitchen to cook. Last week I was on the verge of launching some Brussels sprouts in the roasting oven when my daughter stopped for me:
"Please do not cook in the oven."
"Why not?".
"Because I don't like the witch." Cook in a frying pan. »
"okay, smartypants." Any other suggestions? »
Add mushrooms, lots of mushrooms.
"Perhaps that should just that for yourself."
Of course it does. Trim Brussels sprouts is far more time-consuming than designing a recipe, so I did most of the work under the direction of E. We've added a whole box of mushrooms ("" best part"") for Brussels Sprouts with garlic, onion, and black pepper as seasoning only. And you know what? Actually eaten E 2 servings. I can has it all side dishes head now.
cabbages of Brussels 1 book
1 small onion, into quarters and thinly sliced
2-3 cloves garlic, thinly sliced
8 ounces (baby bella or button), mushrooms, sliced
Bouillon of vegetables for 3/4 cup
salt and pepper to taste
Trim the dry ends off germs and then cut in half. Prepare the vegetables and heat a skillet. The quality of vegetable broth by.
Put the onions in the hot pan and give them a sprinkle of salt (optional, but speeds Browning). Stirring constantly, adding that a teaspoon or two of broth in the pan if onions persevere, Cook until onion begins to Brown, about 2 - 3 minutes. Add garlic and more if necessary broth and cook for one minute. Remove onions and garlic to a plate and return the pan to the heat.
Put the seeds in the frying pan, cut side. Cook until what they begin to Brown, then add them mushrooms and stir. Cook for one or two minutes, stirring often. Add about 1/2 cups broth plant and reserved onion mix, turn down the heat and cover tightly. Cook until sprouts are soft and easily pierced with a fork, 3 to 5 minutes, adding broth if need. Season with salt and pepper to taste and serve immediately, topped with a zest of orange cheese, if desired.
Servings: 4
Nutrition (per serving): 72 calories, 5 calories from fat.<1g total="" fat,="" 0mg="" cholesterol,="" 116.5mg="" sodium,="" 653mg="" potassium,="" 14.5g="" carbohydrates,="" 5.2g="" fiber,="" 4.2g="" sugar,="" 6.1g="">
Copyright: Susan neighbour 2011. All rights reserved. Please do not repost recipes or photos of other Web sites.
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