Brussels Sprout Mash with Cheese Croquettes

This vegetarian dish is delightfully wintry, savoury, and has a refreshing touch. We make the mash from roasted Brussels sprouts, steamed potatoes, and celeriac. This means it’s packed with vegetables, which adds extra flavour to the mash. The cheese croquettes are made from flavourful aged cheese from Utrecht. I serve it with a refreshing 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) [lactose], Brussels sprouts, celeriac, potato, fresh chives, parsley, mature cheese [lactose, milk], milk [lactose], Dijon mustard [sulphites], coarse mustard [sulphites], mango chutney (mango, sugar, vinegar, cumin, paprika, chili, salt) [sulphites], 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 oven-safe 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 go in the oven, transfer to an oven dish.

Energy111,62 kcal

Fat3,21 g

of which saturated1,63 g

Carbohydrates15,07 g

Dietary fibre2,92 g

Protein3,87 g

Salt0,69 g

Average weight: 540 g