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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Brussels Sprouts

227 g

White Mushrooms

170 g

Brown Rice

113 g

Parmesan Cheese, shredded


7 g


½ cup

Panko Breadcrumbs


1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Sour Cream


28 g

Hazelnuts (Nuts)

10 g


1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp





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
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high. (To broil the crumble.)


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.


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.


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.


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.


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.)


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!