Leeks, sprouts and broccoli with lemon herb sauce

Serve with fish, meat or nut roast.


1 Leeks sliced
80g Brussels Sprouts sliced
80g Broccoli florets
1tsp Parsley chopped
Lemon Juice from quarter lemon
Lemon Rind from half lemon
Black pepper to taste


  1. Steam the vegetables until they have softened but still have a little 'bite'
  2. Add the spread (or butter) to a small saucepan along with the parsley, lemon juice and rind. Add the vegetables and heat over a medium heat until the spread has melted
  3. Add some black pepper, stir the vegetables to ensure they are fully coated in the sauce and then serve
Emily Bridges

Co-founder IBDrelief

Co-founder of IBDrelief.

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