Roasted Brussels Sprouts with Mustard Sauce
By chef Gulasch
A simple winter recipe highlighting Brussels sprouts with a creamy mustard sauce.
- 17 min
- total
- Easy
- level
7 min prep · 10 min cook
What you will need
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Brussels Sprouts 200 g -
Wholegrain mustard 1 tbsp -
Double Cream 60 ml -
Potatoes 50 g
-
Champignons 50 g -
Kale 50 g -
Onion 0.5 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥔✨
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Chop the onion. Peel the onion and chop it finely.
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Grate the potatoes. Coarsely grate the peeled potatoes.
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Sauté the onion and potatoes. In a pan with a little oil, sauté the onion for about 2–3 minutes over medium heat, then add the grated potatoes and fry until dark golden. If they start to stick or burn, add a splash of water.
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Add mustard and cream. Add the mustard, water (about 100 ml per serving) and cream and cook for a few minutes until the sauce thickens. If you have a blender, blend the sauce until smooth.
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Slice the mushrooms. Cut the mushrooms in half.
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Halve the Brussels sprouts. Cut the Brussels sprouts in half.
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Sauté the mushrooms, sprouts and kale. Sauté the mushrooms and sprouts in a pan with a little oil for about 5 minutes over medium heat until golden. Add the kale for the last 2 minutes.
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Serve. Serve 🍽️✨
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