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Brussels Sprout Crumble

Brussels Sprout Crumble

with Mushrooms, Parmesan Breadcrumbs and Hazelnuts

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A creamy mixture of Brussels sprouts, mushrooms, and Parmesan is offset by tangy champagne mustard and crunchy hazelnuts. Served over a bed of hearty brown rice, this dish is both comforting and wholesome.

Tags:Veggie
Allergens:Milk/LaitWheat/BléMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Brussels Sprouts

227 g

White Mushrooms

170 g

Brown Rice

113 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

7 g

Thyme

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Sour Cream

(ContainsMilk/Lait)

28 g

Hazelnuts (Nuts)

10 g

Garlic

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3870 kJ
Calories925 kcal
Fat42 g
Saturated Fat20 g
Carbohydrate99 g
Sugar5 g
Dietary Fiber7 g
Protein40 g
Cholesterol82 mg
Sodium1577 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high. (To broil the crumble.)

2

Cook the rice: Rinse the rice under cold tap water until the water runs clear. Heat a medium pot over medium-high. Add half the butter and melt, swirling the pot occasionally, until it smells nutty and turns dark brown, 2-4 min. Add the rice. Toast, stirring occasionally, 3-4 min. Add 21/3 cups water (double for 4 people) and a pinch of salt. Bring to a boil, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. Drain excess liquid, if needed.

3

Prep: Wash and dry all produce. Strip 1 tbsp thyme leaves (double for 4 people) off the stem, then roughly chop. Mince or grate the garlic. Thinly slice the mushrooms.

4

Cook the veggies: Heat a large oven-proof pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring, until browned, 4-5 min. Add the Brussels sprouts and cook until softened, 3-4 min. Add the thyme and garlic. Cook until fragrant, 30 sec. Season with salt and pepper.

5

Make the crumble: Add 1/3 cup water (double for 4 people.) and broth concentrate(s). Simmer, 3-4 min. Remove pan from the heat and stir in the sour cream, mustard, remaining butter and half the Parmesan cheese.

6

In a small bowl, combine the panko and remaining Parmesan. Sprinkle over the top of the Brussels sprout mixture. Transfer the pan into the oven and broil until golden-brown, 5-7 min. (TIP: If you do not have an oven-proof pan, transfer the Brussels sprout mixture to a baking dish before sprinkling with the panko and remaining Parmesan.)

7

Finish and serve: Meanwhile, heat a small non-stick pan over medium heat. Add the hazelnuts to the dry pan. Cook, stirring often, until golden and toasted, 2-3 min. Serve the Brussels sprout crumble on a bed of brown rice, sprinkled with hazelnuts. Enjoy!