BRUSSELS SPROUTS WITH LEEKS
THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.
Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BRUSSELS SPROUTS CASSEROLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
- Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.
RIGATONI WITH BRUSSELS SPROUTS, PARMESAN, LEMON, AND LEEK
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Provided by Claire Saffitz
Categories Dinner Pasta Bon Appétit Brussels Sprout Parmesan Lemon Leek Vegetarian Lunch Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.
- Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
- Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8-10 minutes; drain, reserving 1 cup pasta cooking liquid.
- Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
- Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.
BRUSSELS SPROUTS WITH LEEK
Leek adds special flavour to brussels sprouts, and a touch of elegance to this side dish. Adjust amounts accordingly for fewer or more servings, depending, too, on sprouts and leek sizes. This recipe originates in Reminisce magazine, Feb-Mar 2008 issue.
Provided by woodland hues
Categories < 30 Mins
Time 26m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts in saucepan with an inch of water and bring to a boil. Reduce heat, cover, simmer for 8 minutes.
- Add sliced leek, cover and continue to simmer 2-3 minutes or until tender.
- Drain if there is any remaining liquid, and stir in butter, salt, and mustard.
- Keep warm till serving time.
Nutrition Facts : Calories 91.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 65.4, Carbohydrate 13.8, Fiber 3.6, Sugar 3.6, Protein 3.4
UNCLE JOHN'S BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS
19 years ago, when our son was just about two months old, a group of single friends decided to have a "pot-luck" Thanksgiving dinner, and this was the dish that we were assigned to make. Our noses were a little out of joint at being assigned a dish, but it was and has continued to be such a hit that it has converted many a brussels sprouts hater to a lover, and everyone in our extended family now asks for the recipe every year. It's a bit heavy on the butter, but if the rest of your meal is relatively healthy, you can probably handle a half cup serving! (And it's diabetic friendly....) To speed preparation on the big day, you can clean, trim and slice the sprouts in half the day before, then keep them in ice cold water until it is time to cook. Note: To some extent we are guestimating the amount of Brussel sprouts needed -- my husband just says "get one of those plastic bags and fill it pretty full of nice, fresh sprouts!"
Provided by ohbother
Categories Vegetable
Time 50m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling.
- While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!).
- Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed), return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily). The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly.
- While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk.
- Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans), melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes.
- Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked); in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan.
- Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.).
Nutrition Facts : Calories 88.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 69.2, Carbohydrate 8.2, Fiber 2.6, Sugar 2.1, Protein 2.3
CREAMY SPROUT, HAZELNUT & LEEK PASTA
Use up your leftover Christmas Brussels sprouts in this comforting pasta recipe. The dish is healthy and low in calories, making it ideal after those festive indulgences
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low heat. Add the leeks and sprouts and cook for 10-15 mins or until softened. Add the garlic and cook for 1 min. Stir through the hot stock and crème fraîche.
- Cook the pasta following pack instructions. Drain and toss with the leeks and sprouts, parmesan, lemon, parsley and hazelnuts, adding a ladleful of the pasta cooking water if needed to loosen. Season to taste and spoon into four bowls.
Nutrition Facts : Calories 432 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium
More about "brussels sprouts with leeks food"
CREAMY LEEK AND BRUSSELS SPROUTS BAKE - FOODLE CLUB
From foodleclub.com
Ratings 1Calories 111 per servingCategory Side Dish
- Trim the leeks and then cut them in half lengthwise. Rinse under cold running water to get rid of any dirt and then slice them into semi-circles.
- Remove the outer leave from the brussels and cut the brussels into slices - 3 to 4 slices per sprout, depending on the size.
HOW TO MAKE BRUSSEL SPROUTS AND LEEKS - FOOD52
From food52.com
Reviews 1Servings 2Cuisine ItalianCategory Side
BRUSSELS SPROUT LATKES RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 4Difficulty Easy
BRUSSELS SPROUTS WITH LEEKS AND BACON - GOOD …
From goodhousekeeping.com
SHREDDED BRUSSELS SPROUTS AND LEEKS, QUICKLY SAUTéED, …
From thymeforcookingkitchen.com
PAN-ROASTED BRUSSEL SPROUTS WITH BACON - THE DELICIOUS …
From thedeliciousspoon.com
PAN FRIED SPROUTS WITH LEEK AND BACON - EASY PEASY FOODIE
From easypeasyfoodie.com
CARAMELIZED LEEKS AND BRUSSELS SPROUTS RECIPE VIDEO
From ifood.tv
ZESTY BRUSSEL SPROUTS WITH CARAMELIZED LEEKS AND …
From delishably.com
BRUSSEL SPROUT AND CARAMELIZED LEEK GRATIN - COLLEGE …
From thecollegehousewife.com
ROASTED BRUSSELS SPROUTS AND LEEKS WITH QUINOA – …
From floatingkitchen.net
BRUSSELS SPROUTS AND LEEKS WITH LIME-GINGER BUTTER
From finecooking.com
LEEK BRUSSELS SPROUT QUICHE - SUGAR SALTED
From sugarsalted.com
BRUSSELS SPROUTS WITH MELTED LEEKS AND PROSCIUTTO
From ruled.me
BRUSSELS SPROUTS WITH LEEKS, LEMON AND PASTA
From discoverycooking.com
STIR-FRIED BRUSSELS SPROUTS WITH LEEKS AND CARROTS …
From realfood.tesco.com
CREAMY BRUSSELS SPROUTS AND LEEKS - POTLUCK AT OH MY VEGGIES
From potluck.ohmyveggies.com
SPROUT AND LEEK COLCANNON - EASY PEASY FOODIE
From easypeasyfoodie.com
BRUSSELS SPROUT, PARSNIP, AND LEEK AU GRATIN - VITAL COMMUNITIES
From vitalcommunities.org
CAULIFLOWER LEEK SOUP WITH CRISPY BRUSSELS SPROUTS
From pumpkinandpeanutbutter.com
BRUSSELS SPROUTS WITH HAM AND LEEKS | MIDWEST LIVING
From midwestliving.com
BRUSSEL SPROUTS WITH BACON, LEEK & CABBAGE – HEALTHY COOKING …
From healthycookingforbeginners.com
BABY BRUSSELS SPROUTS SOUP ( IN 12 MINUTES) - GLUTEN FREE A-Z
From realfoodblogger.com
BRUSSELS SPROUTS WITH BACON AND LEEK — ANNA MAGAZINE
From annamagazine.ca
RECIPE: BRUSSELS SPROUTS WITH LEEKS AND BACON - CHRON
From chron.com
BRUSSELS SPROUTS, FENNEL, AND LEEKS - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
BRUSSELS SPROUTS AND LEEKS IN A GINGER-LIME BUTTER SAUCE
From cheflindseyfarr.com
BRUSSELS SPROUTS GRATIN WITH SPINACH AND LEEKS
From pinterest.ca
WARM BRUSSELS SPROUT AND LEEK SALAD | FOOD TO LOVE
From foodtolove.co.nz
SOUP'S ON: POTATO, BRUSSELS SPROUTS AND LEEKS - FACTORYTWOFOUR
From factorytwofour.com
ROASTED BRUSSELS SPROUTS, CARROTS, AND LEEKS - BETTY ROSBOTTOM
From bettyrosbottom.com
CREAMY BRUSSLES SPROUTS AND LEEKS {GARLIC - PINTEREST
From pinterest.com
BRUSSELS SPROUTS WITH HAM AND LEEKS (GLUTEN-FREE) - CELIAC.COM
From celiac.com
PAN ROASTED BRUSSELS SPROUTS AND LEEKS | KEVIN IS COOKING
From keviniscooking.com
CREAMY BRUSSELS SPROUT AND LEEK SOUP RECIPE | GOOD FOOD
From goodfood.com.au
STIR-FRIED BRUSSELS SPROUTS WITH LEEKS AND SPICES
From tinandthyme.uk
BRUSSELS SPROUTS WITH LEEKS - PINTEREST
From pinterest.com
SHEET PAN CHICKEN THIGHS WITH BABY POTATOES, LEEKS AND BRUSSELS …
From freshfoodinaflash.com
ROASTED BRUSSEL SPROUTS & LEEKS — PATTY'S FOOD FARE
From pattysfoodfare.com
BRUSSELS SPROUTS GRATIN WITH SPINACH AND LEEKS | RECIPE | BRUSSELS ...
From pinterest.ca
CHARRED BRUSSELS SPROUTS AND LEEK MUCHIM WITH COFFEE-DIJON …
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love