What to eat this month
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
Calories per portion: 83kcal
Fat per portion: 1.2g
What you need
- 300g trimmed leeks, finely sliced
- 200ml light vegetable stock
- 200g trimmed Brussels sprouts
- 2 tbsp fresh lemon juice
- Seasoning to taste
Directions
- 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.
- 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.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) http://www.vegsoc.org
