AIR FRIED SPROUTS WITH PEARS & TANGY MUSTARD SAUCE: vegan, easy-peasy, eat hot or cold

This recipe for sprouts bathed in a creamy mustard sauce is an exciting iteration of the usual Christmas side dish...

Sophisticated Sprouts: Eat hot, cold or at room temp
(see kid's version below) 

The dish seems an unusual combo of ingredients for the festive season but was so intriguing, 67goingon50 investigated.  

The original, found on the Cotter Crunch page, inspired 67 to experiment; voila and a version with fresh fruit and smaller chunks of sprouts.  This recipe does Double Duty with potential for a sophisticated adult dish and a more child-friendly treat.  

  

But there is no doubt about it; Cotter's sauce is a harmony of lovely flavours and adds a wonderful something-something to any dish.  Be generous without going overboard.

The salad is not difficult to make and since it can be eaten hot or cold, leftovers are a godsend.

Substitutions are provided so don't worry about following the recipe exactly.  

Ingreds:

Sprouts:

4 cups washed and trimmed

1/3 cup red onion slices

1 tablespoon olive oil

2 teaspoons balsamic vinegar.

Salt and pepper

1 small pear, juicy but not too ripe, peeled, cored & in bite sized chunks 

Sauce: (this makes a fair amount; half will probably do)

1/2 cup mayonnaise/Hummus/thick plain yoghurt (67 advises 2 tbsps hummous, if using, then half mayo & half thick plain yoghurt )

1/4 cup dijon or whole-grain mustard

1/2 tsp onion powder or granules 

1/4 tsp sweet paprika (or smoked paprika with generous pinch sugar)

1 tsp lemon or other fruit juice

1/4 cup olive oil

Options:

1-2 tsp honey or maple syrup

1 tsp dried herbs

salt and pepper

Method:

Sauce: make first   

1.  Blend all ingreds

2.  If you like, thin to taste but 67 prefers it thick & scrummy  

3.  Refrigeraate 4 hours or overnight till needed

Sprouts:

1. Wash sprouts, remove tough outer leaves; cut large sprouts into 6 wedges; otherwise 4 
2. Thinly slice red onion
3. Add sprouts & onion to a bowl with in 3/4 tsp olive oil; toss; add a little more oil if needed
4. Pre-heat air fryer to 180C/350F; scatter veg over air fryer tray in an even layer; cook 7-10 mins, stirring once or twice until edges are golden & crisp
5. Peel & core pear; slice thinly or cut in bite-size chunks; cover in water with a touch of lemon juice to stop browning
6. Check sprouts; they should be nearly done
7. Sprinkle over 1-2 tsp Balsamic vinegar; air fry a further 2 mins until caramelised
8. Lightly season with s & p
9. If sprouts not cooked enough for your liking, cook a minute or so longer
10. Drain & lightly dry pear slices; stir gently through warm sprouts
11. Take off heat; gently stir in 2/3'ish cup sauce
12. Serve warm or cold

 

Kids' Variation:

Replace pear chunks with fresh oranges in membrane-free segments or peeled & thinly sliced.  Add a handful coarsely chopped walnuts; lightly drizzle over maple syrup or honey

Kids' sprout salad with oranges & maple syrup

Comment:

'Some reviewers called this recipe a game-changer.  I really, really enjoyed it, and loved the ease of having a sophisticated and a kids version from a single recipe.  But it comes second to my all time favourite, the raw 67goingon50 Christmas Slaw: Sprout, Pear, Walnut & Cranberries.'  Retired writer 

Tips:

• Be careful of economy sprouts; they can be old and tough.  If you can, go for young tender sprouts which may need less air-frying
• No air fryer?  Tray-bake sprouts in a moderate oven 15-20 mins or until brown & crispy 

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These recipes were developed by B M Lee/ Bright Sun Enterprises and  may not be reproduced without the author's written permission.