| 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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“God makes it, we mess it”