1. Wash and trim the Brussels sprouts. Cut a crosswise incision ½ inch deep in bottom of sprouts and sauté them for 5 minutes in butter. 2. Add heated stock and potatoes (the latter cut in ½-inch dice, lightly sprinkled with salt and pepper). 3. Bring to boil, lower heat, cover and simmer 20 minutes. 4. Adjust seasonings with salt and pepper, and garnish with minced fresh parsley or dill and dollops of sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
