1 leek, trimmed, halved, sliced
2 garlic cloves, crushed
2 tsp fresh thyme leaves
1 tbsp plain flour
300ml Cooking Cream
1/3 cup salt reduced chicken style liquid stock
500g Brussels sprouts, halved
1/4 cup panko breadcrumbs
1/4 cup finely grated parmesan
Preheat oven to 200C/180C fan-forced.
Melt butter in a medium heavy-based, ovenproof pan over medium heat. Add leek. Cook, covered, for 10 minutes or until softened. Increase heat to medium-high. Add garlic and thyme. Cook, uncovered, for 4 minutes or until golden and caramelised.
Add the flour. Cook, stirring, for 1 minute. Gradually add the cream and stock, stirring until smooth and combined. Add the Brussels sprouts. Bring to a simmer. Remove from heat. Sprinkle with the breadcrumbs and parmesan. Season with salt and pepper. Bake for 25 to 30 minutes or until Brussels sprouts are tender and top is golden. Serve.
Recipe from Taste