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Categories:Viewed: 90 - Published at: 9 years ago
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, well washed and lots of green retained
- 250 g carrots, made into ribbons with a peeler
- 150 g Brussels sprouts, peeled and thinly sliced
- 2 large garlic cloves, crushed
- 2 tablespoons creme fraiche
- 1 teaspoon vegetable stock powder, use a good one
Method
- Stir fry the veg for 5 minutes until beginning to soften.
- Add garlic and heat through.
- Add creme fraiche and stock powder and heat through.
- Serve topped with chopped parsley.