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Horseradish adds a bold bite to the warm, creamy dressing that brings this delicious combination of Brussels sprouts, red potatoes, celery, spring onions and apples together.
• You can use frozen sprouts: Thaw them first. Cook the potatoes for 8 minutes before you add the sprouts, then cook together for 3–5 minutes.
• Use new potatoes in place of red potatoes. Leave whole if they are small; cut larger ones into small cubes.
• Serve this as a side dish with lean roast meat, particularly beef or poultry.
Brussels sprouts are an excellent source of vitamin C. These tiny members of the cabbage family are also good sources of vitamin B6, folate and potassium – all key ingredients for fighting heart disease.