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Sprout remoulade served in a decorative bowl

Sprout remoulade

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  • Preparation and cooking time
    • Prep:
    • 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

  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal289
fat28g
saturates6g
carbs4g
sugars3g
fibre4g
protein3g
salt0.2g
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Ingredients

  • 400g Brussels sprouts
  • 1 lemon , juiced
  • 4 heaped tbsp mayonnaise
  • 2 heaped tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • small pack parsley , chopped

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. 

  • 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.

Goes well with

Recipe from Good Food magazine, November 2018

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Overall rating

A star rating of 4.8 out of 5.7 ratings
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