Friday, June 11, 2010

Braised Brussels Sprouts & Leeks

(conforms to the elimination diet)
Serves 2

6-8 Brussels sprouts
½ leek
6 cloves garlic, peeled
1 T olive oil
½ t salt and black pepper
¼ C almond butter
½ lemon, juiced

Slice the Brussels sprouts thinly, about ¼ inch thick. Wash and slice the leek to the same thickness. Slice the garlic.
Heat a sauté pan over high heat and add the olive oil.
Add all the vegetables to the pan, season with salt and pepper, and sauté for about 1 minute. Reduce the heat to low and cover the pan.
Cook for 15-20 minutes, or until the sprouts are tender. Meanwhile, mix the almond butter and lemon juice together with a fork.
When the sprouts are done, add in the almond/lemon mixture, combine and serve.

This side dish and the Sautéed Asparagus one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.

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