Hugh Fearnley-Whittingstall recipes Sproutsaverde recipe

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Date Published:: 15/12/2008

One of the most popular accompaniments served at the River Cottage Canteen is our green herb sauce, or salsa verde. We’ve given it a seasonal twist by adding finely shredded sprouts to the mix

Ingredients

10 Brussels sprouts
3 tbsp cider vinegar
1 tbsp Dijon mustard
150ml good olive oil
A bunch of flat-leafed parsley, chopped
A small bunch of tarragon, chopped
2 cloves of garlic, crushed
1 tbsp fresh horseradish, grated
1 rounded tsp of capers
Salt and freshly ground black pepper

Method: How to make 'sproutsaverde'

1. Finely shred or grate the Brussels sprouts.

2. Stir the vinegar and mustard together in a bowl and slowly whisk in the olive oil. Add the chopped sprouts, parsley, tarragon, garlic, horseradish and capers.

3. Taste and season with salt and pepper.