Creamy brussles sprouts and leeks – creamy, cheesy, and bursting with flavors of sweet caramelized leeks, garlic and cumin – this recipe is quick, easy and utterly delicious.
It’s brussels sprouts season, and I am cooking these little cabbage heads left and right. They are a staple in our house around this time of the year, and today I’m sharing my latest favorite recipe – creamy brussels sprouts and leeks with garlic, cumin and parmesan. They are super flavorful and delicious, and come to the table in half an hour.
I like my brussels sprouts well seasoned and full of flavor. Being a tough miniature cabbage with a woodsy and somewhat bland interior, they require proper treatment. I’ve had too many hard, uncooked and tasteless brussels sprouts dishes, and I’ve come up with a few tricks for fixing these issues:
- There’s probably an exception to this rule, but I never cook them whole, even if they are tiny. I like to slice them at least in half, or quarter them. That way they get to cook more evenly but most importantly, they absorb more of whatever flavors you add to them.
- I often like to parboil them first for just 5 minutes, then add all flavorings, and finish off the cooking by sauteing or roasting. Parboiling speeds up the cooking, and if you decide to give them a quick sear or roast afterwards, the risk of getting tough and uncooked interior is lower. Don’t forget to salt the water in which you parboil them generously.
- Like all members of the cabbage family, brussels sprouts benefit from a more generous oil treatment – so don’t be too skimpy with your fat!
In this recipe, I add sweet leeks to the brussels sprouts, and for creaminess, I mix them with sour cream, flavored with lots of garlic, cumin and Parmesan cheese. The brussels sprouts get parboiled first, then sauteed quickly. The leeks are caramelized in butter until super soft and full of flavor. At the last moment, I add the garlic, cumin, sour cream and Parmesan, and cook for a few more minutes. For an extra special touch, you can sprinkle more cheese, then quickly finish it off under the broiler, to create that lovely cheesy top.
The sweetness of the leeks counters the mild bitterness of the sprouts, and the creamy, cheesy, garlicky sauce is utterly delicious, and irresistible, I tell you.
Do you have a favorite brussels sprouts recipe? If so, do share with me please!
Other fab sides you might like:
- 1 lbs leeks
- 1 lbs brussels sprouts
- 3 Tbs butter
- 3 Tbs olive oil
- 1/2 cup sour cream
- 1 tsp cumin
- 4 garlic cloves
- 1/2 cup Parmesan cheese + more for topping
Saute the leeks in the butter until they are soft and begin to caramelize (about 10 minutes)
Cut the bottom part of the brussels sprouts, and halve or quarter them.
Bring a pot of salted water to a boil, and add the brussels sprouts. Cook for 5 minutes and drain.
Saute the brussels sprouts in olive oil, salt and pepper, until they begin to get a nice color (5-7 minutes).
Add the leeks back to the pan, and stir.
Add the sour cream, mixed with the cumin, and smashed garlic and stir.
Add the Parmesan cheese, and combine everything.
Taste and adjust the garlic/salt/pepper content, and cook for just a couple more minutes.
Optionally, sprinkle more Parmesan cheese on top, and put under the broiler to get a nice cheesy top.