| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | March 1995 | 1 | servings | |
INGREDIENTS
| 1 1/2 | tb | Vegetable oil |
| 6 | sm | White onions; (each about 1 inch |
| ; in diameter), | ||
| ; quartered | ||
| ; lengthwise and | ||
| ; peeled | ||
| 12 | Brussels sprouts; quartered | |
| ; lengthwise and | ||
| ; trimmed | ||
| 1/4 | c | Water |
| 1 | ts | Sugar |
| 1 | ts | Minced fresh dill plus 2 sprigs for |
| ; garnish |
INSTRUCTIONS
In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs. Serves 2. Gourmet March 1995 Converted by MC_Buster. Per serving: 546 Calories (kcal); 22g Total Fat; (33% calories from fat); 15g Protein; 82g Carbohydrate; 0mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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