Penn Herb Wellness Guide
Shaved Brussels Sprouts and Leeks
Ingredients
- 4 cups sliced Brussels sprouts
- 1 nice leek, sliced into 1/2" pieces, including the green
- 3-4 Tbs olive oil
- 1 Tbs umeboshi plum vinegar
- 2 tsp aged balsamic, or 1 teaspoon balsamic plus 1 teaspoon maple syrup
- 1 tsp shoyu (soy sauce)
- sea salt
Directions
- Steam the Brussels sprouts for about 5 minutes, or until just tender enough to pierce with a fork. Remove from the pot and shock under cold, running water just after steaming to arrest the heat to prevent overcooking.
- Then steam the leek for about 4 minutes, until perky green and tender. The time will vary depending on the size of the veggies and the cut of each. Remove from the pot and shock.
- Toss in a bowl with the olive oil, umeboshi plum vinegar, aged balsamic (or balsamic plus maple syrup), and shoyu. Adjust to taste and season with sea salt as desired.
Serving Suggestion: Excellent warm or at room temperature. Stores well for a day or two.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.