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Carola's Brussels Sprout Delight


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4

Ingredients

4 portion(s)

Basic ingredients

  • 500 g small Brussels sprouts, trimmed with a cross cut into the stem base
  • 4 potato, diced into 2cm cubes (you could use 2 or 3 potatoes)
  • 500 g water
  • 4 bacon rashers, chopped
  • 2 tomatoes, chopped

Mustard Sauce

  • 30 g Butter
  • 30 g plain flour
  • 3 tsp mild mustard, (I like Dijon or Australian)
  • 60 g reserved water from vegetables
  • 200 g Milk
  • 1 tsp veggie stock paste
  • salt and pepper to taste
  • 6
    37min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    Steam the Vegies
  1. Add water to the TM bowl. Place the simmer basket inside the bowl and fill with diced potato. Close the TM lid. Place the Brussels sprouts in the base of the Varoma dish. Pop the Varoma lid on top and position the Varoma on top of the TM bowl and lid.

    Cook the vegies for up to 25 minutes / Varoma temp / speed 2 checking your vegetables regularly to see when they are cooked. The sprouts are more likely to cook first which is why I pop them up in the Varoma and keep the potatoes in the basket. This way, when the sprouts are cooked, you can remove them and keep them warm in a ThermoServer until the potatoes are cooked.

    Once the potatoes are properly cooked, add them to the ThermoServer with the sprouts and toss to combine.

    Remember not to throw out the water!

  2. While the vegies are steaming pan fry the bacon until crispy. 

  3. Sprinkle the chopped tomato and half the cooked bacon on top of the potato and sprouts. Pour the sauce all over and top with the balance of the bacon bits.

  4. Serve with a steak, fish or chicken.

  5. Making the Mustard Sauce
  6. Add butter to the TM bowl and melt 2 min / 100° / speed 1.

    Add flour and mustard and cook 3 min / 100° / speed 1.

    Add reserved water, milk, vegie stock paste and cook 5 min / 90° / speed 4. Season to taste.

    Pour over the vegetables and serve.

  7. QUICK VERSION (which doesn't have as much flavour, but is faster)

    Add all sauce ingredients into the TM bowl and cook for 6 mins / 90° / speed 4

    Season to taste.

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Accessories you need

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Tip

My daughter used to love this dish as a child, which used to amaze me because my own memories of Brussels sprouts as a child were awful. Mind you, back in the 80s our mums used to cook more with frozen vegies and boil the life out of them! I hope you enjoy this recipe as much as we do. 

When choosing Brussels Sprouts at the green grocer, select smaller ones as the taste becomes stronger and more bitter when they are bigger. Remove any scruffy looking outer leaves, trim the stem and cut a cross into the base of the stem (this allows for more even cooking throughout the sprout.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made this recipe last night to go with a meat...

    Submitted by Koczian41 on 12. June 2018 - 08:31.

    I made this recipe last night to go with a meat lof and it was a hit with the family. My husband took the left overs for his lunch the next day. I gave 5 stars as its very rare occurance. tmrc_emoticons.)

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  • We were given a bag of Brussel sprouts ( cue...

    Submitted by Suellen39 on 17. August 2017 - 19:52.

    We were given a bag of Brussel sprouts ( cue childhood memory gagging) but this recipe made them delicious.

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  • Thank you for the recipe! This dish is delicious....

    Submitted by Yvonne R on 9. August 2017 - 20:18.

    Thank you for the recipe! This dish is delicious. I kept to the recipe but think I will try pairing other vegetables with potato for a change in the future.

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  • All ingredients and sauce complimented one another...

    Submitted by Tash Carter on 29. May 2017 - 17:49.

    All ingredients and sauce complimented one another wonderfully but I used less of the veg but the same measurements of sauce 😋😋😋😋

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  • An excellent recipe thank you Carola! The sauce is...

    Submitted by TMbuddy on 20. January 2017 - 23:44.

    An excellent recipe thank you Carola! The sauce is rich and absolutely complimentary. Thought it best with Roast Gammon; I would recommend it! I slightly amended the sauce as it appeared not enough to cover the veg sufficiently as a bake (toasted in the oven for 15 mins). However, if just making the sauce to dress the brussels on serving, I would leave it as it is.

    Here are my sauce ingreds;



    30g butter, 40g plain flour, 30g wholegrain or Dijon mustard (wholegrain tastes best!), 60g reserved veg stock, 300g milk, 40g mature cheddar, S&P[/i]

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  • kids and hubbie loved it

    Submitted by louise16 on 31. October 2016 - 18:44.

    kids and hubbie loved it

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  • Well, this is the first time

    Submitted by fjlyons on 3. July 2015 - 20:15.

    Well, this is the first time I've cooked Brussel sprouts and the first time my kids have eaten them (age 13 & 16.) We all agreed that it was really delicious. The kids ate it all up! I did add about 2 Tbsp of sour cream to the mustard sauce with the milk just because I had it in the fridge. I will do this one again. Thank you!

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  • This was absolutely

    Submitted by EbonyD on 3. June 2015 - 13:42.

    This was absolutely delicious, I could have eaten as a meal on its own.  Thanks for sharing xx

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