Phenotypes A, B, C, D, E, F
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
Applewood Family's Brussels Sprouts and Leeks with Savory Butter


2 tablespoons salted butter
1 tablespoon ginger, fresh, peeled, minced
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
3 tablespoons olive oil
1 pound Brussels sprouts, halved (small), quartered (large), washed

2 tablespoons water
3 leeks sliced in 1/2 inch sections (white portion only), washed
salt and pepper to taste


In a 1 quart saucepan, over low heat, add 2 tablespoons butter and ginger, cook until browned. Remove from heat and add lime juice and zest and whisk together.

In a large skillet, coat sprouts with oil and cook on low heat until sprouts begin to brown. Add sliced leeks and water and continue to cook until leeks are tender.

To plate, while in skillet, add in butter mixture and toss. Season with salt and pepper. This dish can sit off heat and be re-warmed or can be placed in a warming oven for 20 minutes with lid.