Bring water to boil in a sauce pan and then add brussel sprouts and potatoes. Cook under tender 20-30 minutes. Reserve liquid.
In a high sided skillet at oil and heat over medium heat. Add leeks, fennel, celery and saute until tender (10-12 minutes)
Add sage, garlic, heavy cream stir in flour. Add nutmeg, salt and pepper to taste, brussel spouts and potatoes and bring mixture to a low simmer, stirring until liquid starts to thicken.
Let cool slightly and transfer to blender or food processor. Blend until smooth, to thin slowly add some of the liquid used to cook brussel sprouts.
Spoon into bowls, garnish with cheese and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1066g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 459 (68%)|
|Amt Per Serving||% DV|
|Total Fat 51.1g||68 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 82.9mg||26 %|
|Sodium 229768.3mg||7923 %|
|Potassium 1588mg||42 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 36.9g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 677
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