|1 tablespoon||Olive oil|
|1 each||Onion, finely chopped|
|4 eaches||Garlic cloves, crushed|
|2 mediums||Potatoes, diced|
|2 teaspoons||Mustard, prepared|
|12 ounces||Brussels sprouts|
|1 tablespoon||Dill, chopped|
|2 tablespoons||Almonds, toasted & chopped|
|Salt & pepper|
Heat oil & saute the onion & garlic until softened. Add potatoes & continue to saute, stirring constantly, for three minutes.
Stir in the mustard & then pour in the stock, followed by the sprouts & salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15 minutes until the vegetables are tender.
Let cool slightly, pour into a food processor & blend until smooth.
Return to a clean pan & reheat gently. Adjust the seasonings if necessary, then stir in the dill. Serve hot, garnished with almonds.
"BBC Vegetarian" January, 1996
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