Sauteed potatoes and brussels sprouts

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.

Similar recipes