Monday, 9 November 2015

Sautéed Brussels Sprouts & Leeks

Here is a nice, easy, flexible dish of Brussels sprouts. Add mushrooms if you like, or have your bacon fat attached to chunks of bacon. Or both; why not. But we didn't do either of those and it was still just fine.

4 servings
30 minutes prep time

300 grams (10 ounces) Brussels sprouts
2 medium leeks
2 or 3 cloves of garlic
2 tablespoons bacon fat or butter
3 tablespoons balsamic vinegar
1/4 teaspoon salt

Wash and trim the Brussels sprouts, and put them in a pot with water to cover. Bring them to a boil and boil for 2 or 3 minutes, until bright green. Drain well.

Meanwhile, trim, chop, and wash the leeks. Drain well. Heat the fat or butter in a medium skillet, and cook the leeks gently over medium heat until softened. Add the Brussels sprouts, and cook, stirring frequently, until the leeks and the Brussels sprouts begin to brown. Add the balsamic vinegar, and then the garlic and salt. Cook and stir until the garlic smell overcomes the vinegar smell. Total cooking time should be about 10 minutes, not including boiling the sprouts.

Last year at this time I made Broccoli & Cauliflower Cheese Casserole.

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