Brussels Sprouts With Leeks Recipes

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BRUSSELS SPROUTS WITH LEEKS



Brussels Sprouts with Leeks image

THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 4

10 Brussels sprouts, trimmed and halved
1 medium leek (white portion only), thinly sliced
1 tablespoon butter
Dash salt

Steps:

  • In a large saucepan, bring 1 in. 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.

Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

RIGATONI WITH BRUSSELS SPROUTS, PARMESAN, LEMON, AND LEEK



Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek image

If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Provided by Claire Saffitz

Categories     Dinner     Pasta     Bon Appétit     Brussels Sprout     Parmesan     Lemon     Leek     Vegetarian     Lunch     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 10

1 pound brussels sprouts
1 large leek, white and pale-green parts only
4 tablespoons olive oil, divided, plus more for serving
Kosher salt, freshly ground pepper
1 lemon, zest removed with a vegetable peeler, cut into very thin strips
4 cloves garlic, finely chopped
1/2 cup dry white wine
12 ounces rigatoni
2 ounces Parmesan, finely grated, plus more for serving
Lemon wedges (for serving)

Steps:

  • Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.
  • Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
  • Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8-10 minutes; drain, reserving 1 cup pasta cooking liquid.
  • Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
  • Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

BRUSSELS SPROUTS WITH LEEK



Brussels Sprouts With Leek image

Leek adds special flavour to brussels sprouts, and a touch of elegance to this side dish. Adjust amounts accordingly for fewer or more servings, depending, too, on sprouts and leek sizes. This recipe originates in Reminisce magazine, Feb-Mar 2008 issue.

Provided by woodland hues

Categories     < 30 Mins

Time 26m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

20 -24 Brussels sprouts, washed, trimmed and x-ed into each core
2 medium leeks, thinly sliced (white part)
1 tablespoon butter or 1 tablespoon margarine
salt, to taste
1 teaspoon Dijon mustard

Steps:

  • Place sprouts in saucepan with an inch of water and bring to a boil. Reduce heat, cover, simmer for 8 minutes.
  • Add sliced leek, cover and continue to simmer 2-3 minutes or until tender.
  • Drain if there is any remaining liquid, and stir in butter, salt, and mustard.
  • Keep warm till serving time.

Nutrition Facts : Calories 91.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 65.4, Carbohydrate 13.8, Fiber 3.6, Sugar 3.6, Protein 3.4

UNCLE JOHN'S BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS



Uncle John's Brussels Sprouts With Prosciutto and Leeks image

19 years ago, when our son was just about two months old, a group of single friends decided to have a "pot-luck" Thanksgiving dinner, and this was the dish that we were assigned to make. Our noses were a little out of joint at being assigned a dish, but it was and has continued to be such a hit that it has converted many a brussels sprouts hater to a lover, and everyone in our extended family now asks for the recipe every year. It's a bit heavy on the butter, but if the rest of your meal is relatively healthy, you can probably handle a half cup serving! (And it's diabetic friendly....) To speed preparation on the big day, you can clean, trim and slice the sprouts in half the day before, then keep them in ice cold water until it is time to cook. Note: To some extent we are guestimating the amount of Brussel sprouts needed -- my husband just says "get one of those plastic bags and fill it pretty full of nice, fresh sprouts!"

Provided by ohbother

Categories     Vegetable

Time 50m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 5

2 lbs fresh Brussels sprouts (do NOT use frozen!)
4 large leeks
6 ounces prosciutto ham, thinly sliced (in 3-ounce packs)
4 ounces butter (1/4 lb, 1 stick)
salt and pepper

Steps:

  • Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling.
  • While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!).
  • Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed), return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily). The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly.
  • While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk.
  • Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans), melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes.
  • Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked); in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan.
  • Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.).

Nutrition Facts : Calories 88.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 69.2, Carbohydrate 8.2, Fiber 2.6, Sugar 2.1, Protein 2.3

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