Brussels Sprouts With Leeks In Butter
|Brussels sprouts||375 Milliliter (3 Cups)|
|Leeks||250 Milliliter, sliced (1 Cup)|
|Butter||45 Milliliter (3 Tablespoon)|
|Onion||125 Milliliter, finely sliced (1/ Cup)|
|15% cream||60 Milliliter (1/4 Cup)|
– In a saucepan filled with lightly salted boiling water, blanch Brussels sprouts and leeks for 4 minutes, then drain.
– In a skillet, melt butter and saute Brussels sprouts with leeks over low heat for about 10 minutes.
– Add onions. Season with salt and pepper, then pour cream into mixture.
– Stir until mixture is smooth and creamy and cook for another 5 minutes.