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Brussels Sprouts and Potatoes

1 medium onion, chopped
2 tablespoons butter or 1 T butter and 1 T olive oil
1 large potato, peeled & cubed (about the size of hash browns)
1 lb. Brussels sprouts
1 bay leaf
1 sweet red pepper, cut into 1/2-inch
1-inch strips
1⁄4 cup chicken or vegetable stock
salt and pepper
chopped parsley (for garnish)

Cut an x on the stem end of the sprouts.
Cut large sprouts in ½ so that they will all cook in about the same amount of time.
Melt 1 T butter with 1 T oil in a skillet and over medium heat cook the onions.
Remove from the pan and add the remaining butter and the potatoes with the bay leaf. Cook until almost tender.
About 10 minutes. add the onion back to the pan along with the Brussels sprouts and stock.
Cover and simmer for about 5 minutes. Add in the pepper and continue to cook until sprouts and potatoes are tender and the pepper will be just a little crisp.
Season to taste with salt and pepper and garnish with parsley.
Be sure to remove the bay leaf before serving.

Adapted from: food.com


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