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Creamy Curried Potato Salad with Brussels Sprouts and Pancetta https://www.metro.ca/userfiles/image/recipes/salade-pommes-terre-choux-bruxelles-cari-pancetta-11258.jpg PT30M PT15M PT45M
Roasted Brussels sproutsPreheat the oven to 400°F with the rack in the middle position. Line a baking sheet with parchment paper.Layer all the ingredients for the Brussels sprouts on the baking sheet and mix thoroughly. Bake in the oven for about 15 minutes, depending on the size of the Brussels sprouts.Curry mayonnaiseCombine all the ingredients for the curry mayonnaise in a small bowl. Set aside.Potato saladIn a large bowl, gently combine the potatoes, Brussels sprouts mixture, peas, chopped parsley, watercress, and salt. Season with pepper, add the curry mayonnaise and gently stir. Top with pickled onions (optional).Trick: Quick-pickled onionsPour the boiling water into a mason jar. Add the honey and stir until dissolved. Add the vinegar and onion and marinate for 30 minutes. For maximum flavour, marinate for 24 hours in the fridge.Source: Metro
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Roasted Brussel sprouts 3 cups (750 ml) Brussel sprouts halved or quartered depending on the size 2 tablespoon (30 ml) olive oil 1 tablespoon (15 ml) balsamic vinegar 1 pkg (175 g) diced pancetta To taste salt and pepper Potato salad 4 cups (1 L) baby potatoes cooked and halved 1 1/2 cup (375 ml) frozen peas, thawed and blanched 1/2 cup (125 ml) quick-pickled onion (see below) 1 cup (250 ml) fresh parsley chopped 1 cup (250 ml) watercress 1/4 teaspoon (1,25 ml) salt To taste pepper curry mayonnaise 1/2 cup (125 ml) mayonnaise juice of 1 lime 1 teaspoon (5 ml) curry powder 1 garlic clove chopped 1/4 teaspoon (1,25 ml) salt 1 pinch red pepper flakes
Creamy Curried Potato Salad with Brussels Sprouts and Pancetta

Creamy Curried Potato Salad with Brussels Sprouts and Pancetta

Rate this recipe
0 Vote
4-6
Accompagnement
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Roasted Brussel sprouts
  • 3 cups
    (750 ml)
    Brussel sprouts halved or quartered depending on the size
  • 2 tablespoon
    (30 ml)
    olive oil
  • 1 tablespoon
    (15 ml)
    balsamic vinegar
  • 1 pkg
    (175 g)
    diced pancetta
  • To taste
    salt and pepper

  • Potato salad
  • 4 cups
    (1 L)
    baby potatoes cooked and halved
  • 1 1/2 cup
    (375 ml)
    frozen peas, thawed and blanched
  • 1/2 cup
    (125 ml)
    quick-pickled onion (see below)
  • 1 cup
    (250 ml)
    fresh parsley chopped
  • 1 cup
    (250 ml)
    watercress
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • To taste
    pepper

  • curry mayonnaise
  • 1/2 cup
    (125 ml)
    mayonnaise

  • juice of 1 lime
  • 1 teaspoon
    (5 ml)
    curry powder
  • 1
    garlic clove chopped
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 1 pinch
    red pepper flakes
Imprimer ma sélection

Preparation

Roasted Brussels sprouts

Preheat the oven to 400°F with the rack in the middle position. Line a baking sheet with parchment paper.

Layer all the ingredients for the Brussels sprouts on the baking sheet and mix thoroughly. Bake in the oven for about 15 minutes, depending on the size of the Brussels sprouts.

Curry mayonnaise

Combine all the ingredients for the curry mayonnaise in a small bowl. Set aside.

Potato salad

In a large bowl, gently combine the potatoes, Brussels sprouts mixture, peas, chopped parsley, watercress, and salt. Season with pepper, add the curry mayonnaise and gently stir. Top with pickled onions (optional).

Trick: Quick-pickled onions

Pour the boiling water into a mason jar. Add the honey and stir until dissolved. Add the vinegar and onion and marinate for 30 minutes. For maximum flavour, marinate for 24 hours in the fridge.

Source: Metro

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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