Sprout remoulade
- Sophie Godwin – Cookery writer
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Serves 4-6
Easy
Prep: 15 mins
No cook
A star rating of 4.9 out of 5.8 ratingsRate
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Liven up leftover brussels sprouts by making an easy remoulade with mayonnaise, lemon, crème fraîche, mustard and parsley. Great for a Boxing Day buffet
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g brussels sprouts
-
1 lemon
juiced
-
4 heaped tbsp mayonnaise
-
2 heaped tbsp crème fraîche
-
1 tbsp wholegrain mustard
-
small pack parsley
chopped
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Nutrition: Per serving (6)
- kcal289
- fat28g
- saturates6g
- carbs4g
- sugars3g
- fibre4g
- protein3g
- salt0.2g
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Method
-
step 1
Trim the bottoms off the sprouts, discard any damaged outer leaves and cut them in half. Chop the sprouts in a food processor until they are finely shredded – you can use a grater attachment if you have one, but it’s not essential. Tip into a large bowl, pour over the lemon juice and give the sprouts a good toss with your hands to combine.
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step 2
Mix together the mayo, crème fraîche and mustard with some seasoning. Just before serving, tip into the bowl with the sprouts, along with the parsley. Mix well and season to taste.
Recipe from Good Food magazine, November 2018
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A star rating of 4.9 out of 5.8 ratings
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