200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdBrussels Sprout Mash with Cheese Croquettes
This vegetarian dish is delightfully wintery, savoury, and has a refreshing touch. The mash is made from roasted Brussels sprouts, steamed potatoes, and celeriac. This means it’s packed with vegetables, which adds extra flavour to the dish. The cheese croquettes are made from flavourful aged cheese from Utrecht. I serve it with a fresh mango and mustard dip, which pairs perfectly with the croquettes. Enjoy!
Cheese croquettes (aged cheese, milk, free-range egg yolk, wheat flour, vegetable stock [contains celery], rocket, cream, breadcrumbs, salt), Brussels sprouts, celeriac, potato, fresh chives, parsley, mature cheese, milk, Dijon mustard, coarse mustard, mango chutney (mango, sugar, vinegar, cumin, paprika, chilli, salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the mash loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the croquettes for 1 minute uncovered on the baking paper (the croquettes will be less crispy in the microwave). Serve with the chutney (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the mash covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the croquettes uncovered on the baking paper for 5-10 minutes. Serve with the chutney (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.