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
1.Clean the sprouts
2. Peel the carrots and cuts them into batons. Steam the carrots and the sprouts for 8-10 minuets until they are both tender.
3.In a separate pan, heat the cream gently, but do not boil, and add the chopped basil leaves.
4. 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.