Jul 012010
 

6 Serves, with pasta

Don’t like Brussels sprouts? This sauce will change that – it’s one of those recipes where the ingredients blend so well that the individual flavours are lost.

Ingredients

10 large brussels sprouts, outer leaves removed
1 large onion, finely sliced
1 packed cup of chopped mushrooms
¼ teaspoon sea salt
¼ cup butter
1 teaspoon dill, dried
1 teaspoon tarragon, dried
½ teaspoon mustard powder
½ teaspoon freshly ground black pepper
1 tablespoon arrowroot
1 teaspoon finely chopped horseradish (or a good horseradish sauce)
1 cup of grated cheese (cheddar or a strong cheese)

Method

Cut the brussels sprouts into quarters and steam them for 10-15 minutes.

Fry the onions, mushrooms and salt in the butter, until the onions are soft and mushrooms are wilted and reduced. Stir in the dill, tarragon, mustard and pepper.

Mix the arrowroot with a little cold water to remove lumps and stir in. Slowly add hot water to make a thick sauce.

Stir in the horseradish, the cooked brussels, and the cheese. Cover, and slowly simmer for 10 minutes . Stir and set aside while you cook your pasta.

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