Brussels sprouts and potatoes with caraway-mustard sauce

Brussels sprouts and potatoes with caraway-mustard sauce


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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.

Elaine Russell

Serves: 4 

  • 250 g small red potatoes, quartered
  • 300 g Brussels sprouts, quartered
  • 1 red apple, cut into 1-cm cubes
  • 2 celery stalks, thinly sliced
  • 3 spring onions, thinly sliced
  • ½ cup (125 ml) apple juice
  • ⅓ cup (80 ml) cider vinegar
  • 2 tablespoons plain flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grated horseradish or horseradish relish
  • 1 teaspoon olive oil
  • ½ teaspoon caraway seeds

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Cook the potatoes in a large saucepan of boiling water for 5 minutes. Add the Brussels sprouts and continue cooking for 5–8 minutes or until the potatoes and sprouts are tender but not soft. Drain and place in a serving bowl with the apple, celery and spring onions.
  2. Whisk together the apple juice, vinegar, flour, mustard, horseradish, oil and caraway seeds in a small saucepan. Bring to a simmer over a medium heat, whisking constantly. Simmer for 2 minutes.
  3. Pour the hot dressing over the vegetables and toss to combine. Serve warm or at room temperature.

Some more ideas…

• 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.

Health points

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.

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