Print Recipe Brussels sprout, leek and hazelnut sauté Serves: 4 Cooking Time: 10 mins Ingredients 500g Brussels sprouts, halved 15ml (1 tbsp) butter 5ml (1 tsp) fresh ginger, finely grated 250g leeks, sliced 20ml (4 tsp) olive/avocado oil 50g hazelnuts, roughly chopped 5ml (1 tsp) sesame oil salt and freshly ground black pepper, to taste
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TO DRINK: Graham Beck Blanc de Blanc, a bubbly made from Chardonnay grapes.
TO DRINK: An unoaked Chardonnay like Bouchard Finlayson Sans Barrique will refresh the palate with bright fruit, without overpowering the delicate veal flavour.