For Vegetarian for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

  • 2 tbsp olive oil
  • 2 small leeks (well washed and sliced, retaining as much of the green as possible)
  • 250g/scant 9oz carrots, peeled and cut with a potato peeler into 4 cm ribbons
  • 150g/generous 5oz brussels sprouts, peeled and thinly sliced
  • 2 large cloves garlic, crushed
  • 2 tbsp creme fraiche *or vegan cream cheese blended with a small amount of dairy-free milk and lemon juice
  • Salt and pepper to taste, or use 1 tsp vegetable stock powder

To serve:

  • 2 tbsp chopped fresh parsley

      Method

      1. Stir fry leeks, carrots and sliced Brussels sprouts for about 4-5 minutes until beginning to soften.
      2. Add garlic and stir just long enough to heat through.
      3. Add crème fraiche and plenty of salt and pepper, or use vegetable stock powder instead. Stir to heat through again. The crème fraiche will make a light sauce.
      4. Serve hot, sprinkled with lots of chopped parsley.

      For more great ‘Seasonal and Festive Recipes’, click here.

      Recipe details

      Serves: 4

      Prep time: 0 hr

      10 mins

      Cook time: 0 hr

      10 mins

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