4 thin leeks
2 tablespoons olive oil
2 pounds brussels sprouts
1 tablespoon minced rosemary
1/2 cup chicken stock
1/4 teaspoon freshly grated nutmeg
1/2 cup cream
salt and pepper to taste
Chop 2 pounds of sprouts into eighths (quarter them and then halve the quarters). Set aside.
Cut leeks in half lengthwise, rinse to remove any dirt and cut into thin half moons. Finely mince the two shallots.
Heat the olive oil In a large skillet over medium high heat. When it shimmers, add the leeks and shallots. Cook until they start to brown (4 or 5 minutes).
Add the chopped sprouts to the pan along with the rosemary. Stir all together and let it sizzle and brown. When the pan begins to look dry, add the stock, reduce the heat and cover. Cook until the sprouts are soft.
When sprouts are sufficiently cooked, add the nutmeg and cream. Taste and add salt and pepper to suit your palate. Let it simmer for a moment so that the cream thickens a little. Serve hot.