Brussels Sprouts and Horseradish Pate is a no fuss, bold and delicious dish, which you simply can’t get wrong. Not like Coq Au Vin, I ate many times at Le Petit Bistro, which has been driving me crazy ever since I tried to make it at home, but about this, later.
I know that Brussels sprouts are not everybody’s cup of tea. For me they used to sit on the same infamous bench (right next to spinach) as kale. Things changed when one day I tried the roasted version of this tangy, mini cabbage lookalike.
It only takes 45 minutes to make Brussels Sprouts and Horseradish Pate from scratch and, believe me, it is a no brainer! A few roasted garlic cloves, dash of horseradish, 3-4 tablespoons of crème fraiche, fresh coriander, and here you have it! Really nice and very healthy indeed pate! You can use frozen Brussels if you can’t get hold of fresh ones. Brussels sprouts and Horseradish Pate can be served with a piece of rustic bread, tortilla or ciabatta crisps.
Brussels Sprouts and Horseradish Pate could easily become a lovely, home-made gift in a jar.
Brussesl sprouts are often seen in the company of butter, bacon or pancetta. Although, they do complement each other, I find this combination a bit old-fashioned.
What would you say to Brussels sprouts roasted with grapes, or pecans? I came across Kate Merker and Sara Quessenberry’s recipe called Roasted Brussels Sprouts and Grapes. I haven’t tried it yet, but I can certainly imagine a combination of sweet grapes and bitter garlic, which reminds me of Kale, Mango & Caramelized Garlic Salad I made some weeks ago! I mustn’t forget to try it out!
First I’ll finish the Brussels Sprouts and Horseradish Pate jar though, and cook the Coq Au Vin (AGAIN!!!). Yes, Coq Au Vin… Some of you might know that I have been trying to recreate this dish from a flavour only. Why? Because I am possessed by it, like some people are by tiramisu ice-cream! My problem is that Le Petit Bistro will just not share the recipe! I asked via email, in person, I even offered to work for free as a dishwasher. Nothing seems to work… including my miserable attempts of trying to make my Coq Au Vin taste like the Bistro’s.
Now, on the positive note, a few days ago I got some partial information about the processes involved in cooking their award winning Coq Au Vin, and guess what! Chicken is already marinating, again!!
I’ll keep you posted on this one. In the meantime, enjoy Brussels Sprouts and Horseradish Pate and, please let me what you think.
- 500g Brussels sprouts
- 5 garlic cloves
- 4 tbsp olive oil
- 3 tbsp creme fraiche
- 1 tsp horseradish
- 1 flat tsp salt
- 1 tbsp fresh, chopped coriander leaves
- Coat Brussels sprouts and pealed garlic cloves in 2 tbsp olive oil, place in the ovenproof dish and bake for 25 minutes at 180C.
- Allow Brussels sprouts to cool. Using a food processor or a potatoes masher combine all ingredients, except for the remaining oil, into a pate.
- Transfer your Brussels Sprouts and Horseradish Pate to a serving bowl or a jar and drizzle with the remaining 2 tbsp of olive oil. Serve cold with bread, dipping or naan crisps.