And this one … Brussels sprouts. I’ve only had them two ways (roasted and boiled … prefer roasted) so this would be a treat! Just leave out the potatoes and it’s perfectly low carb! Plus, leeks (which I just recently cooked with for the first time) are heavenly! I was pleasantly surprised. What I did with them was froze the dark green tips and used those for making stock. It was the best stock I ever made!

3/4 pound small Brussels sprouts
salt to taste
3 tablespoons unsalted butter
1 leek, white and light green parts only, rinsed well and thinly sliced, or 1 medium onion, thinly sliced
1 rib celery, sliced
freshly ground white pepper to taste
pinch of freshly grated nutmeg
1 large baking potato, peeled and cubed
8 cups beef broth, preferably homemade
3 cups water
1 cup milk
1/2 cup heavy (or whipping) cream
2 large egg yolks