Brussels Sprouts And New Potatoes Pressure Cooker Recipe 425

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BRUSSELS SPROUTS AND NEW POTATOES - PRESSURE COOKER RECIPE - (4.2/5)



Brussels sprouts and new potatoes - Pressure cooker Recipe - (4.2/5) image

Provided by á-3801

Number Of Ingredients 5

1 1/2 pounds brussels sprouts
1 cup new potatoes peeled and diced
1/2 cup beef or chicken broth
1 1/2 Tablespoons breadcrumbs
1 1/2 Tablespoons butter

Steps:

  • Wash and clean the Vegetables. Put in pressure cooker with liquid. Close cover of cooker and put pressure cooker control in place. When pressure is reached cook for five minutes. Cool cooker under faucet. Thoroughly mix breadcrumbs and melted butter. Spoon over the drained hot vegetables and serve

BRUSSELS SPROUTS AND POTATOES



Brussels Sprouts and Potatoes image

Make and share this Brussels Sprouts and Potatoes recipe from Food.com.

Provided by Millereg

Categories     Potato

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces new potatoes, halved
8 Brussels sprouts (* see note)
2 teaspoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh oregano
salt substitute
black pepper

Steps:

  • (*Chef's note: To prepare Brussels sprouts, trim ¼ inch from the bottom and score the trimmed sprouts with a deep X.) In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender.
  • Add the Brussels sprouts and cook for 5 minutes, or until fork tender.
  • Drain, reserving ½ cup of the cooking liquid.
  • In a large nonstick frying pan at medium-high heat, sauté the garlic in the oil for 3 minutes, or until it is just beginning to color.
  • Add potatoes, Brussels sprouts, ¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
  • Cover and heat through, adding more liquid as needed.

Nutrition Facts : Calories 82.3, Fat 2.6, SaturatedFat 0.4, Sodium 12.6, Carbohydrate 13.7, Fiber 2.6, Sugar 1.2, Protein 2.4

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