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Directions. Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
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Add the olive oil and butter to a skillet and heat it up over medium-high heat. Cook the garlic for 30 seconds, and then add in the leeks and toss until they're coated in the butter/oil. Reduce the heat, and then cook them for 7-10 minutes, stirring occasionally, or until they're softened. Some light browning is ok.
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Melt the butter in a pan, stir in the flour, then whisk in the milk. Keep whisking until the sauce starts to thicken and it coats the back of a spoon. Remove the sauce from the heat and stir in the grated cheese, nutmeg, and dijon mustard. Step 4: Assemble the leeks in a baking dish and pour over the cheese sauce.
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Wash leeks thoroughly and chop widthwise into 1/2" strips. Add chopped bacon to a pan on med-high heat and cook until starting to get crispy. Add in leeks and continue cooking until bacon is crispy and the leeks have softened. Add Brussel sprouts to pan along with the chicken or beef broth and mix.
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Cook the vegetables. Warm the olive oil in the frying pan, add the leeks and garlic and stir for 2 minutes. Add the brussels sprouts and stir for 2 minutes. Spoon the leeks and sprouts into the casserole dish and smooth out across the pan with the back of a spoon. Set the pan to one side.
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Combine the Ingredients and Serve. In a large bowl, place the cooked sprouts and leek mixture and toss well. Place in a serving dish and drizzle with maple syrup and balsamic vinegar. Season with salt and pepper, garnish with pomegranate seeds and parsley, and serve. Nutrition facts per serving: Calories = 183; Fat = 3 grams; Protein = 9 grams.
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Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed. Cut leeks: Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin. Season: Whisk together the oil and the spices.
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1/4 tsp sea salt, 1.5gr, .05oz. Instructions: Slice off stem end of sprouts and remove any wilted or damaged leaves. Thinly slice the sprouts, cutting the larger ones in half first. Trim the leek, cut in half the long way. Thinly slice half of the leek, reserving the rest for another use. Heat oil in a medium nonstick skillet over medium-high.
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Instructions. Melt the butter over a low heat. When the butter is melted add in the sliced leeks and sprouts. Stir to coat on melted butter then put a lid on and cook over a gentle heat for 10 minutes, stirring occasionally. Meanwhile, fry the bacon / lardons in a separate pan for 5 minutes over a medium-high heat, stirring until golden brown.
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Instructions. Heat oil in a large skillet over medium heat. Add the sprouts and season with salt. Toss well to coat with oil. Cover the pan with the lid ajar by about 1 inch. Turn heat down to medium low, and cook, stirring occasionally. The sprouts should start to brown, 8 to 12 minutes.
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