Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
Vegan
Calories per portion 83kcal
Fat per portion 1.2g
INGREDIENTS
300g trimmed leeks, finely sliced
200ml light vegetable stock
200g trimmed Brussels sprouts
2 tbsp fresh lemon juice
Seasoning to taste
METHOD
1. Place the leeks in a large saucepan and add the stock. Bring to the
boil, cover and simmer on a low heat for 5 minutes before adding the
sprouts.
2. Stir, replace the cover and simmer again for 4-5 minutes until starting
to soften. Drain then season and stir in the lemon juice, just before
serving.
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