Ingredients
Basic ingredients
- 500 g small Brussels sprouts, trimmed with a cross cut into the stem base
- 4 potato, diced into 2cm cubes (you could use 2 or 3 potatoes)
- 500 g water
- 4 bacon rashers, chopped
- 2 tomatoes, chopped
Mustard Sauce
- 30 g Butter
- 30 g plain flour
- 3 tsp mild mustard, (I like Dijon or Australian)
- 60 g reserved water from vegetables
- 200 g Milk
- 1 tsp veggie stock paste
- salt and pepper to taste
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add water to the TM bowl. Place the simmer basket inside the bowl and fill with diced potato. Close the TM lid. Place the Brussels sprouts in the base of the Varoma dish. Pop the Varoma lid on top and position the Varoma on top of the TM bowl and lid.
Cook the vegies for up to 25 minutes / Varoma temp / speed 2 checking your vegetables regularly to see when they are cooked. The sprouts are more likely to cook first which is why I pop them up in the Varoma and keep the potatoes in the basket. This way, when the sprouts are cooked, you can remove them and keep them warm in a ThermoServer until the potatoes are cooked.
Once the potatoes are properly cooked, add them to the ThermoServer with the sprouts and toss to combine.
Remember not to throw out the water!
While the vegies are steaming pan fry the bacon until crispy.
Sprinkle the chopped tomato and half the cooked bacon on top of the potato and sprouts. Pour the sauce all over and top with the balance of the bacon bits.
Serve with a steak, fish or chicken.
Add butter to the TM bowl and melt 2 min / 100° / speed 1.
Add flour and mustard and cook 3 min / 100° / speed 1.
Add reserved water, milk, vegie stock paste and cook 5 min / 90° / speed 4. Season to taste.
Pour over the vegetables and serve.
QUICK VERSION (which doesn't have as much flavour, but is faster)
Add all sauce ingredients into the TM bowl and cook for 6 mins / 90° / speed 4.
Season to taste.
Steam the Vegies
Making the Mustard Sauce
Tip
My daughter used to love this dish as a child, which used to amaze me because my own memories of Brussels sprouts as a child were awful. Mind you, back in the 80s our mums used to cook more with frozen vegies and boil the life out of them! I hope you enjoy this recipe as much as we do.
When choosing Brussels Sprouts at the green grocer, select smaller ones as the taste becomes stronger and more bitter when they are bigger. Remove any scruffy looking outer leaves, trim the stem and cut a cross into the base of the stem (this allows for more even cooking throughout the sprout.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious !!! Even my guests that said they didn't like Brussel sprouts went back for seconds
YUM YUM YUM great recipe and adapted the sauce perfectly with gf flour and df mylk - thank you!
Simply delicious! So satisfying and yummy on a cold winter's night; I served it with pasta (veggie ravioles) and
my 11 yo kept asking for 'more sauce'
thank you for sharing
I made this recipe last night to go with a meat lof and it was a hit with the family. My husband took the left overs for his lunch the next day. I gave 5 stars as its very rare occurance.
We were given a bag of Brussel sprouts ( cue childhood memory gagging) but this recipe made them delicious.
Thank you for the recipe! This dish is delicious. I kept to the recipe but think I will try pairing other vegetables with potato for a change in the future.
All ingredients and sauce complimented one another wonderfully but I used less of the veg but the same measurements of sauce 😋😋😋😋
An excellent recipe thank you Carola! The sauce is rich and absolutely complimentary. Thought it best with Roast Gammon; I would recommend it! I slightly amended the sauce as it appeared not enough to cover the veg sufficiently as a bake (toasted in the oven for 15 mins). However, if just making the sauce to dress the brussels on serving, I would leave it as it is.
Here are my sauce ingreds;
30g butter, 40g plain flour, 30g wholegrain or Dijon mustard (wholegrain tastes best!), 60g reserved veg stock, 300g milk, 40g mature cheddar, S&P[/i]
kids and hubbie loved it
Well, this is the first time I've cooked Brussel sprouts and the first time my kids have eaten them (age 13 & 16.) We all agreed that it was really delicious. The kids ate it all up! I did add about 2 Tbsp of sour cream to the mustard sauce with the milk just because I had it in the fridge. I will do this one again. Thank you!
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