Potato Brussels Sprouts & Leek Bake

Potato Brussels Sprouts & Leek Bake

This is a super creamy and comforting Casserole or Bake. It would be perfect as a Holiday side dish but also very hearty to be served on its own. It gets its creaminess from the Vegan Sour Cream and Parmesan Cheese which goes perfectly with the Winter Veggies. You can also use other root vegetables in addition or in place of the ones in the recipe.

Serves 4 - 6

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Ingredients

16 oz of Fresh Brussels Sprouts

6 smallish Gold Potatoes

2 Large Leeks

1/2 small Onion chopped

3 cloves of Garlic minced

2 tsp of Thyme

1 tsp of Tarragon

1 Tbsp of Parsley chopped

Salt & Pepper to taste

3 Tbsp of Dijon Mustard

16 oz of Vegan Sour Cream ( I used Follow Your Heart)

1 cup of Grated Vegan Parmesan ( I used Follow Your Heart)

1/3 cup Bread Crumbs

1 Tbsp of Vegan Butter melted

Directions

1. Sauté the Onions until they start to become translucent

2. Add in the Garlic, Leeks Tarragon and Thyme and conitune to cook on medium heat for about 5-8 minutes

3. Add in the Brussels Sprouts and Potatoes and continue cooking for 10 minutes

4. Add in the Sour Cream, Parmesan and Dijon Mustard and mix well

5. Pour the mixture into a greased baking dish and top with the Bread Crumbs that have been mixed with the melted butter and 1 Tbsp of chopped Parsley.

6. Cover the baking dish with foil and Bake at 375 for 40 minutes. Remove foil and continue baking for an additional 15 minutes or until golden brown

Prep Tips

LEEKS :To wash the Leeks well, slice them open lengthwise and rinse under running water. Only use the white and light green parts and discard the thick dark green part.

POTATOES Wash the skins well and cut into cubes

BRUSSELS: Cut off the root side and slice in half. Rinse well