[illiac]

From my grandmothers cooking recipies.... BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS 16 servings 4 lbs Brussels sprouts, outer leaves removed, halved lengthwise 10 Tbs unsalted butter (1 1/4 sticks) 3 med. Leeks (white and pale green parts only), cut into 1/4 inch pieces 6 oz thinly sliced prosciutto, cut julienne salt and pepper Cook Brussels sprouts in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold water and drain again. (Can be prepared one day ahead. Wrap in kitchen towel and then plastic bag; refrigerate.) Melt butter in heavy large deep skillet over medium heat. Add leeks and saut� until softened, about 5 minutes. Add Brussels sprouts and saut� 5 minutes. Add prosciutto and toss to combine. Season with salt and pepper. Transfer to platter and serve.

[hkp123]

I can’t wait for the wild leeks here in the Spring (usually around the end of April) These Thanksgiving recipes are awesome! Have you ever had pizza with leeks instead of onions? What a treat.

[GOPsterinMA]

OMG!!! That sounds divine!!!