Creamy brussels sprouts and leeks

• Vegetarian
• Gluten free

• Produce

  • 1 lbs Brussels sprouts
  • 4 Garlic cloves
  • 1 lbs Leeks

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Parmesan cheese + more
  • 1/2 cup Sour cream

Found on viktoriastable.com

Description

Directions

• Saute the leeks in the butter until they are soft and begin to caramelize (about 10 minutes)
• Cut the bottom part of the brussels sprouts, and halve or quarter them.
• Bring a pot of salted water to a boil, and add the brussels sprouts. Cook for 5 minutes and drain.
• Saute the brussels sprouts in olive oil, salt and pepper, until they begin to get a nice color (5-7 minutes).
• Add the leeks back to the pan, and stir.
• Add the sour cream, mixed with the cumin, and smashed garlic and stir.
• Add the Parmesan cheese, and combine everything.
• Taste and adjust the garlic/salt/pepper content, and cook for just a couple more minutes.
• Optionally, sprinkle more Parmesan cheese on top, and put under the broiler to get a nice cheesy top.

Nutrition