Yield: 2 servings
Measure | Ingredient |
---|---|
¾ pounds | Brussels sprouts |
¾ pounds | Yellow potatoes; (such as Yukon Gold) |
1 cup | Fat-free; low-salt chicken broth |
2 teaspoons | Olive oil |
\N \N | Salt |
\N \N | Freshly ground pepper |
Trim about ½ inch off the base of the brussles sprouts; remove andy bruised outer leaves and cut sprouts in half. Wash potatoes; do not peel.
Slice potatoes. Add potatoes and Brussels sprouts to a large nonstick skillet. add chicken broth; cover and simmer over mediium-high heat 10 minutes. Remove cover; add olive oil, and salt and pepper to taste. Toss well.
264 calories; 5.5g fat (19% cff); no cholesterol: 11g protein: 47g carbohydrate; 6½ fiber; 335 sodium Posted to EAT-LF Digest by Beverly Manning <bmann@...> on Jan 24, 1999, converted by MM_Buster v2.0l.