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Brussels-sprout spread on sandwich To Go.
Great choice for the bread as spread. If your choice are home-made mustard it takes a day to let the mustard seed soaking, and 2 days in the fridge after it has been made.
Prep Time 15 minutes
Servings
people
Ingredients
BRUSSELS-SPROUTS SPREAD
HOME-MADE MUSTARD
Prep Time 15 minutes
Servings
people
Ingredients
BRUSSELS-SPROUTS SPREAD
HOME-MADE MUSTARD
Instructions
BRUSSELS-SPROUTS SPREAD
  1. Chop the Brussels-sprouts roughly either with a knife or in the food processor. Mix the fraiche with the spices, mustard and lemon juice. Combine the sprout, fraiche and add the chopped jalapeƱos and cilantro.
  2. Use this mixture on the bread together with home made mustard.
HOME-MADE MUSTARD
  1. Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
  2. Transfer mustard seeds and liquid to jar of a blender or a good food processor. Add in salt, turmeric, allspice, ginger, cinnamon, lemon juice and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency only as needed. Transfer to an airtight container and let rest in refrigerator for 2 days before use.
Recipe Notes

1 cup= 2,3dl

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