Creamy Brussels Sprouts & Leeks

Creamy Brussels Sprouts & Leeks

Serves 3-4.

1 lb Red Dog leeks
3 Tbsp butter
1 lbs Red Dog Brussels sprouts
3 Tbsp olive oil
Salt & pepper
1 tsp cumin
1/2 cup sour cream
4 garlic cloves, smashed
1/2 cup Parmesan cheese + more for topping

Saute the leeks in the butter until they are soft and begin to caramelize (about 10 minutes).

Halve or quarter the Brussels sprouts. Bring a pot of salted water to a boil and add the sprouts. Cook for 5 minutes, then drain. Saute the brussels sprouts in olive oil and salt and pepper until they begin to get a nice color (5-7 minutes).

Add the leeks back to the pan, and stir. Mix the cumin into the sour cream, and add it to the pan along with the smashed garlic. Stir. Add the Parmesan cheese. Taste and adjust the garlic/salt/pepper content, and cook for just a couple more minutes.

Optionally, sprinkle more Parmesan cheese on top, and put under the broiler to get a nice cheesy top.