Brussels Sprouts, Leeks & Carrots

There's something about the texture of finely shredded, sautéed vegetables that I find really appealling - cooked briefly enough to still have a hint of crunch, but with everything well blended and tender. This is a particularly nice combination, too.

4 servings
30 minutes prep time


1 medium leek
1 large carrot
500 grams (1 pound) Brussels sprouts
2 tablespoons sunflower seed oil
1/2 cup water
1 teaspoon sugar
2 tablespoons tamari or soy sauce
2 tablespoons apple cider vinegar

Trim the leek, and chop it finely. Rinse it well and drain thoroughly. Peel and grate the carrot. Trim the Brussels sprouts, discarding any limp or damaged leaves. Shred them finely.

Heat the oil in a large skillet. Add all the vegetables and the water and cook, stirring frequently, for about 5 to 10 minutes, until the water is evaporated. If the vegetables are not done to your liking at that point, add a little more water and repeat.

Sprinkle the sugar, soy sauce and vinegar over the vegetables, and stir well. Continue cooking for a minute or two longer, until absorbed. Serve at once.




Last year at this time I made Sweet Potato & Carrot Purée and Pumpkin Squares.

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