Warm Brussels Sprouts salad with chestnut dressing and blue cheese
I love Brussels Sprouts
Seriously… I would have never guessed I would say that at some point in time. If you’ve been following me for a while you might have seen the story of my hate for Brussels Sprouts pass by on occassion. So that I am now seriously converted into a lover of those little green cabbages is nothing short of a miracle. For me the key part is to not cook them. I still don’t like them cooked. Or well not as much as I like them roasted or stirfried.
Last Sunday Tom and I had a free day together for the first time in about a year or so. Which was totally lovely. So we started with a long and extensive breakfast in bed and after that we had planned to cook together. Maybe it is a bit weird that I still choose to go cooking on my day off, considering I do that a lot for work related stuff as well but it is so different to cook for your own pleasure! So we were having fun in the kitchen!
Warm salad with Brussels Sprouts, blue cheese and chestnut dressing
I still had a bag of sprouts leftover from something the week before. And going through the good food magazine I saw a recipe for Brussels Sprouts. It was a salad, but I have attempted to make a salad of Brussels Sprouts before and I just don’t like them raw. But it did bring me to this particular recipe and with the help of the vegetable bible I looked up some flavor combinations and voila. It was delicious!
I also had a tin of chestnutpuree leftover (the unsweetened kind) from the day before and sprouts and chestnuts are a natural and classic combination so I made it into a chestnut dressing. The sprouts I shaved very thinly using the foodprocessor and I stirfried them together with garlic and onions and the result is a delicious warm salad. With grains (I used farro) it is a complete meal, but without it would be a really good sidedish for christmas. Something else from the standard too.
Warm Brussels Sprouts salad with blue cheese and chestnut dressing
- 250 gr Brussels Sprouts shaved in the foodprocessor or thinly sliced
- 1 onion finely diced
- 1 clove of garlic finely diced
- 1 tbsp of fennel seeds
- butter for baking
- 50 gr hazelnuts roasted and chopped
- 100 gram farro
- 50 gram blue cheese I used Dana Blue
For the chestnut dressing
- 150 gr chestnutpuree the unsweetened one, mine contains only water and chestnut
- 200 ml double cream
- 1/2 tsp chili powder
- 1 sprig of thyme leaves only
- Cook the farro according to instructions on the package.
- Melt the butter in a large frying pan and bake the onion, garlic, the fennelseeds and the shaved sprouts slowly until cooked to your liking. Season with salt and pepper.
- Make the chestnut dressing by mixing the puree with the double cream and heat slowly. The chestnut needs some help breaking down, so I used a spoon to press it a bit into the cream and finish with mixing it with a stickblender to get rid of any lumps. You want a smooth cream.
- Season to taste with pepper, salt, chili and thyme and serve separately with the salad.
- For serving put the farro into two plates, put the sprouts on top and sprinkle with the hazelnuts and blue cheese.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.