Serves 4
Preparation time: 10 minutes Cooking time: 7 - 8 minutes
INGREDIENTS
2tbs
/ 30ml olive oil
2 small / medium leeks (well washed and sliced, retaining as
much of the green as possible)
250g carrots, peeled and cut with a potato peeler into 4cm ribbons
150g Brussels sprouts, peeled and thinly sliced
2 large cloves garlic, crushed.
2tbs / 30ml crème fraiche
to taste salt and pepper, or use 1tsp vegetable stock powder.
To serve
2tbs / 30ml chopped fresh parsley
METHOD
1. Stir fry leeks, carrots and sliced brussel sprouts for about 4– 5
minutes until beginning to soften. Add garlic and stir just long enough
to heat through. Add crème fraiche and plenty of salt and pepper,
or use vegetable stock powder instead. Stir to heat through again. The
crème fraiche will make a light sauce. 2. Serve hot, sprinkled with lots of chopped parsley.
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