I can never eat Brussels sprouts often enough. So delicious, so versatile, so healthy. You just taste it. Here you bake them in leeks, and a splash of white wine. And then you serve them with a delicious onion sauce. A little mashed potatoes if you like. And you have a very different picture of those poor Brussels sprouts that aren’t as popular as I would love them to be.
500 gram 500 Brussels sprouts (cleaned)
1 kilo 1 potatoes (optional)
3 3 large leeks
500 gram 500 onions
200 ml 200 white wine
100 ml 100 vegan cream
10 sprigs 10 fresh thyme
1 bulb 1 garlic
2 table spoons 2 vegan chicken broth
100 gram 100 butter
salt and pepper
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