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.
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.
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.
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.