Creamy Brussels Sprouts with Carrots
Ingredients
- 800 g/1 lb 12 oz Brussels sprouts
- 6 young carrots
- For the sauce
- 125 ml/4 oz/1/2 cup soy cream
- 4 fresh basil leaves, finely chopped
- Pinch each ground black pepper and paprika, to season
Preparation
Clean the sprouts
Peel the carrots and cuts them into batons
Steam the carrots and the sprouts for 8-10 minuets until they are both tender
In a separate pan, heat the cream gently, but do not boil, and add the chopped basil leaves
Season the sauce with pepper and paprika and pour it over the vegetables
Serve with pasta or potatoes
I serve mines with naked gluten free noodles