Ingredients
- 1 lb Leeks
- 1 lb Brussels Sprouts
- 3 Tbsp Butter
- 3 Tbsp Olive Oil
- ½ cup Sour Cream Low-fat
- 1 tsp Cumin Crushed
- 4 Garlic Cloves
- 1 cup Parmesan Cheese Shredded; half is for an optional topping
Instructions
- Sauté the leeks in the butter until they are soft and begin to caramelize- about 10 minutes. Set aside on a plate.
- Cut the bottom part of the Brussels sprouts and halve or quarter them.
- Bring a pot of water to a boil, add the Brussels sprouts, cook for 5 minutes, drain.
- Sauté the brussels sprouts in olive oil, salt, and pepper, until they begin to get a nice color- 5 to 7 minutes. Add the leeks, stir.
- Mix the cumin into the sour cream, add to the pan. Add the garlic. Stir.
- Stir in half a cup of the Parmesan cheese. Taste and adjust the garlic/salt/pepper content. Cook for a couple more minutes.
- Optional: sprinkle the remaining Parmesan cheese on top, and put the frying pan under the broiler to melt.
Nutrition
Nutrition Facts
Creamy Brussels Sprouts and Leeks
Amount per Serving
Calories
446
Calories from Fat 288
% Daily Value*
Fat
32
g
49
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Cholesterol
55
mg
18
%
Sodium
551
mg
24
%
Potassium
732
mg
21
%
Carbohydrates
29
g
10
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
3389
IU
68
%
Vitamin C
111
mg
135
%
Calcium
455
mg
46
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brussels Sprouts, Cumin, Garlic, Garlic Cloves, Garlic Powder, Leeks, Parmesan Cheese, Sour Cream