- 10 brussels sprouts, trimmed and halved
- 1 medium leek (white portion only), thinly sliced
- 1 tablespoon butter
- Dash salt
- In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes.
- Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt. Yield: 2 servings.
Originally published as Brussels Sprouts with Leeks in Reminisce February/March 2008, p49
Reviews for Brussels Sprouts with Leeks
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Reviewed Mar. 12, 2014
"These were very good and easy."
Reviewed Feb. 3, 2013
"very good - a keeper"
Reviewed Oct. 22, 2012
"The leeks really add flavor. The whole family liked this recipe."