Check out the video for Leeks Brussel Sprouts posted by creator @christincreativeco (Christin | Food+Travel Creator). So far, this clip has received 89,311 views, 3,280 likes, and 1,144 shares across social feeds.
Viewers and creators exploring Leeks Brussel Sprouts have highlighted several interesting perspectives: According to user @inthekitchenwithilya: “Try leeks this way!”. In another post by @amysheppardfood: “Leek, Ham & Brussel Sprout Gratin I'm not just thinking about what we're going to be eating on Christmas Day...I'm already planning what to do with the leftovers 😂 This is so creamy and SO deliciously rich and it's a great way to use up the Christmas ham and veg...OR have it as a Christmas Eve dinner! I used cheddar cheese, but you could definitely add in any Christmas cheese that you have leftover - smokey, spicy, even stilton would work if you mix it.
With some regular cheddar. I've written up the recipe below - Let me know what you think of this one! A x Feeds 4 3 Leeks thickly sliced (White and green parts) 250g brussel sprouts Rough ends removed and finely sliced 60g butter 50g plain flour 500ml milk 2 tsp dijon mustard 100g grated cheddar cheese (plus extra for the topping) 200g baked ham cut into small pieces Salt and pepper Heat the oven to 200C Heat a drizzle of oil in a large non-stick frying pan with a lid. Add the leeks and shredded sprouts and fry on a medium heat for 5 minutes, stirring regularly, placing the lid.
On in between stirs. Place the leeks and sprouts in an ovenproof dish. Melt the butter in the frying pan, then stir in the flour on a heat until it starts to bubble. Slowly add the milk a little at a time, bringing to the boil before adding more and stirring continuously. Stir in the mustard, grated cheese and ham. Season with salt and pepper. Pour the cheese sauce over the veg and give it a good stir. Top with grated cheese and bake in the oven for 30 minutes until the cheese is golden brown.”. According to user @tomjustcooks: “Cheesy Ham, Leek & Brussel Gratin 🔥 Ingredients: For the.
Base: - 2 leeks, cleaned and sliced - 250g Brussels sprouts, trimmed and halved - 300g cooked roast ham or gammon, diced - 2 garlic cloves, minced - 1 tbsp olive oil - 1 tsp fresh thyme leaves (optional) For the sauce: - 40g unsalted butter - 40g plain flour - 500ml whole milk (warm) - 100ml double cream (optional, for richness) - 1 tsp Dijon mustard - 100g mature cheddar cheese, grated - 50g Soft cheese - Nutmeg - Salt and pepper, to taste For the topping: - 50g breadcrumbs - 30g grated cheddar or Parmesan Instructions: Preheat and Prepare: Preheat your oven to 200°C (180°C fan) or 400°F.
Cook the Veg: Heat olive oil in a large frying pan over medium heat. Add the leeks and Brussels sprouts, sautéing for 8–10 minutes until softened. Stir in the ham, garlic and thyme (if using) and cook for an additional 1–2 minutes. Season lightly with salt and pepper. Transfer the veg to a large ovenproof dish. Make the Sauce: In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1–2 minutes to create a roux. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer and cook for 3–4 minutes until thickened. Stir in the cream (if using), Dijon mustard,.
Grated cheese, soft cheese and nutmeg. Season with salt and pepper to taste. Assemble the Gratin: Pour the cheese sauce evenly over the leeks, Brussels sprouts, and ham mixture. Add the Topping: Add an even layer of the breadcrumbs, and then sprinkle the grated cheese over the top of the dish. Bake: Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and crispy. Serve: Let the gratin rest for 5 minutes before serving.”. According to user @amysheppardfood: “Leek, Ham & Brussel Sprout Gratin AD/ This is the perfect post-Christmas leftovers dinner! It's creamy and rich and it's a great way to use up the.
Last of the Christmas ham and veg... The @britishleeks are the stars of this show. I cut them up nice and thick - green and white bits - so they're lovely and silky, but still have a bit of texture to them. I used cheddar cheese, but you could definitely add in any Christmas cheese that you have leftover - smokey, spicy, even stilton would work if you mix it with regular cheddar. I've written up the recipe below - Let me know what you think of this one! A x Feeds 4 3 Leeks thickly sliced (White and green parts) 250g brussel sprouts Rough ends removed and finely sliced.
60g butter 50g plain flour 500ml milk 2 tsp dijon mustard 100g grated cheddar cheese (plus extra for the topping) 200g baked ham cut into small pieces Salt and pepper Heat the oven to 200C Heat a drizzle of oil in a large non-stick frying pan with a lid. Add the leeks and shredded sprouts and fry on a medium heat for 5 minutes, stirring regularly, placing the lid on in between stirs. Place the leeks and sprouts in an ovenproof dish. Melt the butter in the frying pan, then stir in the flour on a heat until it starts to bubble. Slowly add the milk a little at a.
Time, bringing to the boil before adding more and stirring continuously. Stir in the mustard, grated cheese and ham. Season with salt and pepper. Pour the cheese sauce over the veg and give it a good stir. Top with grated cheese and bake in the oven for 30 minutes until the cheese is golden brown.”. In another post by @tomjustcooks: “Cheesy Ham, Leek & Brussel Gratin 🔥 Ingredients For the base: 2 leeks, cleaned and sliced 250g Brussels sprouts, trimmed and halved 300g cooked roast ham or gammon, diced 2 garlic cloves, minced 1 tbsp olive oil 1 tsp fresh thyme leaves (optional) For the sauce: 40g unsalted butter 40g.
Plain flour 500ml whole milk (warm) 100ml double cream (optional, for richness) 1 tsp Dijon mustard 100g mature cheddar cheese, grated 50g Soft cheese Nutmeg Salt and pepper, to taste For the topping: 50g breadcrumbs 30g grated cheddar or Parmesan Instructions: Preheat and Prepare: Preheat your oven to 200°C (180°C fan) or 400°F. Cook the Veg: Heat olive oil in a large frying pan over medium heat. Add the leeks and Brussels sprouts, sautéing for 8–10 minutes until softened. Stir in the ham, garlic and thyme (if using) and cook for an additional 1–2 minutes. Season lightly with salt and pepper. Transfer the veg to a large ovenproof dish. Make.
The Sauce: In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1–2 minutes to create a roux. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer and cook for 3–4 minutes until thickened. Stir in the cream (if using), Dijon mustard, grated cheese, soft cheese and nutmeg. Season with salt and pepper to taste. Assemble the Gratin: Pour the cheese sauce evenly over the leeks, Brussels sprouts, and ham mixture. Add the Topping: Add an even layer of the breadcrumbs, and then sprinkle the grated cheese over the top of the dish. Bake: Bake in the preheated oven.
For 20–25 minutes, or until the topping is golden brown and crispy. Serve: Let the gratin rest for 5 minutes before serving.”. In another post by @larilubylari: “📢Leak your fingers recipe alert!”. Creator @lylesmzs91g: “Charred Brussels Sprouts and Leek Muchim with Coffee-Dijon Dressing | Serious Eats At Home”. According to user @sapidity_at_home: “Leek & Sprout Salad Ingredients: 1 leek, cut into slices (discard base and green leaves) ½ brown onion, roughly chopped 8 brussel sprouts, sliced 50-70g of cranberries 50g - 100g of cashew nuts 1 can (400g) of mixed beans, drained Juice from ½ lemon Method: 1. In a hot pan, add the sprouts and onion for a few minutes.
To char. If required add a little oil to prevent from charring too much. 2. Add the leeks and the butter and reduce the heat. Cook for a further few minutes until the leeks soften then add the cranberries, nuts, mixed beans and lemon juice. 3. Season with salt and pepper, mix well and serve.”. In another post by @kristenfaith_eats: “My picture perfect Autumnal meal: Leek and Brussels Sprout Pasta with guanciale and asiago cheese.”. As noted by @inthekitchenwithilya: “Miso Leeks and Brussel Sprouts Ingredients: Leeks ( cut in 1-2 inch pieces ) - 4 Brussel sprouts ( sliced in half ) - 2 cups Garlic ( minced ) - 3 cloves.
Ginger ( minced ) - 2 tbsp Lemon juice - 2 tbsp Sesame oil - 1 tbsp Miso paste - 1 tbsp Brown sugar - 1 tbsp Salt - 1 tsp Oil - for frying Preparation steps: Slice leeks and Brussel sprouts. Mix garlic, ginger, lemon juice, sesame oil, miso paste, brown sugar, and a pinch of salt. Sauté leeks and sprouts till they're the life of the pan party. Cook for 10 minutes or until they're crispy. Pour miso magic over them. Let them soak in flavor paradise. Simmer for 5-10 minutes. Pair with rice, the perfect sidekick. Enjoy!”. As noted by @japan_reels: “When It S Damn Near 100.
Degrees A Video”. As noted by @tiktok_tokyo: “Some Restaurants Become Famous Others Become Part Of Video”. Creator @viral_japan: “Alcoholic Drink With Egg White Video”. In another post by @buzz_jp: “Frases Para 15 Años Originales Video”. According to user @creator_jp: “So Weird How I Can T Find A Video”. Creator @trend_japan: “The Ethiopians Engine 54 Tiktok Sound Video”. According to user @japan_vlog: “Tommy Lee Sparta Hero Tiktok Sound Video”. In another post by @media_jp: “Every Expedition They Never Cease To Amaze Me Video”. In another post by @trend_vibes: “Protezt Your Energy Video”. According to user @reels_master: “Celebrate Your Special Day In The Most Beautiful Video”.
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