Mash of Brussels sprouts with cutlet and mustard sauce

Singlemade: Mash of Brussels sprouts with cutlet and mustard sauce

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!

Singlemade: Mash of Brussels sprouts with cutlet and mustard sauce

Print Recipe
Mash of Brussels sprouts with cutlet and mustard sauce
Mash of Brussels sprouts with cutlet and mustard sauce
Course Main Dish
Cuisine Belgian
Prep Time 25 min
Course Main Dish
Cuisine Belgian
Prep Time 25 min
Mash of Brussels sprouts with cutlet and mustard sauce
The mash
  1. Peel the potatoes and cut them into chunks to boil them. Rinse them by adding them to a cooking pot and straining the water. Submerge them again and add some extra water (because we’re adding the sprouts later on).
  2. Set to boil over a high heat with a bouillon cube. Keep an eye on the clock: after 15 minutes of boiling, we’ll add the sprouts.
  3. First, while the potatoes are cooking, clean the sprouts by cutting off a slither off the bud and removing the outer leaves. Make sure you’re left with a nice marble. Cut them into halves. Big ones you can cut into quarters.
  4. After 15 minutes of boiling the potatoes, add the sprouts.*
  5. Let boil for another 5 minutes. Then check to see if the potatoes and the sprouts are nice and soft. The potatoes have to really soft. The sprouts can be al dente, and not overcooked! 🙂
  6. Drain the cooking fluids into a cup, we’ll use it to make the sauce.
  7. Mash the potatoes and the sprouts with a masher.** If it comes out dry, add a bit of the cooking fluids. If you can, add a bit of butter. Season to taste with pepper and salt.
  8. The mash doesn’t have to completely smooth, so it can be a bit chunky!
The cutlet and mustard sauce
  1. Just before you add the sprouts to the potatoes, heat a frying pan over a high heat with a dash of oil or some butter.
  2. As soon as it’s hot, add the cutlet to the pan. Don’t touch it! Just let it fry for 3-5 minutes until golden brown on one side and then turn it over. Just let it fry for another 3 minutes, then turn down the heat to let it cook through. Season with pepper and salt.
  3. After mashing, turn the heat back up under the frying pan and add the cooking fluids you saved in the cup (you don’t have to remove the cutlet).
  4. Add a teaspoon of mustard and stir with the spatula. As soon as the sauce boils, add the starch and let it condense.***
  5. Serve the cutlet and mustard sauce with the mash and dig in!
Recipe Notes

* Poke the potatoes with a potato knife to see if they’re done. They should be softening up already. If not, boil them for a bit longer without the sprouts.

** The masher is the best tool to make the mash with, but you can always use a sturdy fork or an immersion blender (but then make sure you don’t make the mash too smooth).

*** Be careful with the starch/saucebinder. The sauce will condense gradually, so add just a little at a time, so it doesn’t turn into a syrup.

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!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)