Autumn is in full swing and that means cabbage season has started! The most adorable of cabbages is undoubtedly the Brussels sprout. Small, easy to cook, healthy and pretty darn good! Unfortunately, they haven’t got the greatest reputation, so they don’t see the dinner table quite as often as they should. Time for a change!
I admit, sprouts have a distinct flavour, but the trick is in the presentation. Sprouts are a green vegetable and green vegetables have to be cooked only briefly! Flat, overcooked, brown sprouts will rob anyone of their appetite, including mine. 🙂
So we’re making an attractive, fresh green mash of sprouts with a nice cutlet and some delicious mustard sauce. Good old granny cooking with a sexy twist! I’m sure you’ll get to craving more sprouts after this! Tip: Scratch that itch with the Brussels sprouts salad with gorgonzola and figs!
Input Singlemade test panel
I never could have expected how well this recipe was received by the test panel. Sprout-popularity-mission accomplished! 🙂
For Lien, this mash of sprouts was her first Singlemade-recipe and she loved it! Unfortunately, she forgot she was out of mustard, so she missed its punch a bit. But anyhow, she’s a regular cook and gave some great tips:
Tip 1: A pinch of nutmeg adds some zing to the mash!
Tip 2: Use some thyme to season the cutlet.
Tip 3: Next time, she’ll try putting the cutlet under the grill!
Christel multiplied this recipe by four! She therefore needed a saucepan instead of a cup to gather the cooking fluids. Tip: She warns that there’s a big difference between potato starch and an instant saucebinder. The saucebinder you can add straight to the cooking fluids, but the potato starch needs to be dissolved in some cold water first. If you don’t, the sauce won’t bind properly.
Christel’s boys had seconds and even thirds and approved the mash unanimously!
Tip: Christel used a regular mustard, but she thinks grain mustard would’ve made it even better!
Beau already loved the recipe before even testing it: ‘a mash with sprouts and mustard sounds like a great combination!’ Normally, she uses fewer potatoes to make a mash and adds some carrots. She usually eats veggie and then stirs some mustard straight into the mash (Tip!). Just for Singlemade, she made the cutlet anyhow and made gravy for the first time. She was amazed at how easy it was to make!
And Maya said: “It’s really yummy! But I’ve been an idiot and knocked over the cooking fluids.” But then she cleverly saved the sauce by using some stock! 😀
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂