Sprout remoulade served in a decorative bowl

Sprout remoulade

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 15 mins No cook

Easy

Serves 4-6

Liven up leftover sprouts by making an easy remoulade with mayonnaise, lemon, crème fraîche, mustard and parsley. Great for a Boxing Day buffet

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (6)

  • kcal289
  • fat28g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre4g
  • protein3g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g Brussels sprouts
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 heaped tbsp mayonnaise
  • 2 heaped tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • small pack parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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. 

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dtravers
27th Dec, 2018
5.05
This was so delicious. I made this for our Boxing Day buffet and everyone loved it. Using raw fresh sprouts like this is great. Crunchy creamy and fresh. Will definitely be doing this again while sprouts are in season.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?