المكونات
- Leek 1
- Garlic 3 cloves
- Brussels sprouts 450g
- Salted butter 2 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- Maple syrup 2 tbsp
- Parmesan to serve
- Sultanas 50g
- Flaked almonds 50g
- Lemon 1
- Fine Black Pepper for seasoning
- Fine salt for seasoning
Nutrition (Per serving)
- سعرات حرارية 330
- دهون 23.8g
- المشبعة 6.3g
- بروتين 8.4g
- الكربوهيدرات 27.4g
- السكريات 12.1g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
كرنب بروكسل مع اللوز المحمص
Salad 20 Mins Prep · 10 Mins Cook
- Finely slice the leek and garlic cloves.
- Thinly slice the Brussels sprouts.
- Melt the butter and olive oil in a large pan over a medium-low heat.
- Stir in the leeks and sauté until tender.
- Add the garlic and sauté for a minute or so.
- Add the Brussels sprouts and increase the heat to high. Sauté for 8-10 minutes or until tender and slightly golden.
- Stir through the maple and season well with the salt and pepper.
- Toast the flaked almonds.
- Place the Brussels sprouts mix on a serving dish and dress with the lemon juice and zest and sprinkle the almonds and sultanas over.
- Top with Parmesan shavings and serve.