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Saute Brussels Sprouts With Veggies In Cinzano Wine

1 pound fresh Brussels sprouts
2 large sweet onions sliced
2 medium size carrots peeled and thin sliced
1/3 pound fresh okra sliced
¼ pound fresh Tindora sliced
1 table spoons fresh parsley chopped
1/3 table spoon salt
1 /4 tea spoon ground black pepper
1/4 teas spoon ground all-spice
2 bay leaves
1/3 cup spinach dressing with real bacon (Marie’s recommended)
1/3 tea spoon old style Dijon mustard
1 cup Cinzano wine
1 table spoon sweet butter
Olive oil

Preparation time: 10 min
Cooking time: 15-20 min

Wash all veggies and slice them. Place onion into oiled non stick pan and sauté for 3 min Add butter, carrots, tindora, okra, parsley, spices and Brussels sprouts. Sauté 3-4 min and add Cinzano wine. Mix well. Cover and sauté another 10 min. Serve hot or cold

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