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To Complete. Put the leeks in a small dish that can go in the oven and drain them well. Then, pour the cheese sauce over the leeks. Place 25g (1oz) of breadcrumbs on top of the sauce, and then add the rest of the cheese. Put the rest of the butter on top of the dish and cook it under a hot grill until it turns yellow.
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1/4 tsp sea salt, 1.5gr, .05oz. Instructions: Slice off stem end of sprouts and remove any wilted or damaged leaves. Thinly slice the sprouts, cutting the larger ones in half first. Trim the leek, cut in half the long way. Thinly slice half of the leek, reserving the rest for another use. Heat oil in a medium nonstick skillet over medium-high.
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Instructions. Melt the butter over a low heat. When the butter is melted add in the sliced leeks and sprouts. Stir to coat on melted butter then put a lid on and cook over a gentle heat for 10 minutes, stirring occasionally. Meanwhile, fry the bacon / lardons in a separate pan for 5 minutes over a medium-high heat, stirring until golden brown.
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Instructions. Heat oil in a large skillet over medium heat. Add the sprouts and season with salt. Toss well to coat with oil. Cover the pan with the lid ajar by about 1 inch. Turn heat down to medium low, and cook, stirring occasionally. The sprouts should start to brown, 8 to 12 minutes.
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Wash leeks thoroughly and chop widthwise into 1/2" strips. Add chopped bacon to a pan on med-high heat and cook until starting to get crispy. Add in leeks and continue cooking until bacon is crispy and the leeks have softened. Add Brussel sprouts to pan along with the chicken or beef broth and mix.
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Cook the vegetables. Warm the olive oil in the frying pan, add the leeks and garlic and stir for 2 minutes. Add the brussels sprouts and stir for 2 minutes. Spoon the leeks and sprouts into the casserole dish and smooth out across the pan with the back of a spoon. Set the pan to one side.
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Combine the Ingredients and Serve. In a large bowl, place the cooked sprouts and leek mixture and toss well. Place in a serving dish and drizzle with maple syrup and balsamic vinegar. Season with salt and pepper, garnish with pomegranate seeds and parsley, and serve. Nutrition facts per serving: Calories = 183; Fat = 3 grams; Protein = 9 grams.
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Directions. Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
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Directions. In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes. Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.
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Add the olive oil and butter to a skillet and heat it up over medium-high heat. Cook the garlic for 30 seconds, and then add in the leeks and toss until they're coated in the butter/oil. Reduce the heat, and then cook them for 7-10 minutes, stirring occasionally, or until they're softened. Some light browning is ok.
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Melt the butter in a pan, stir in the flour, then whisk in the milk. Keep whisking until the sauce starts to thicken and it coats the back of a spoon. Remove the sauce from the heat and stir in the grated cheese, nutmeg, and dijon mustard. Step 4: Assemble the leeks in a baking dish and pour over the cheese sauce.
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