For the SAINT AGUR® Blue Crème dressing:
In a medium bowl, mix the SAINT AGUR® Blue Crème, yoghurt and water with a spatula, until smooth. Add the remaining ingredients and mix until combined. Taste and adjust the seasoning. Set to the side.
For the Brussels sprout slaw:
Slice the Brussels sprouts and red onion using a food processor. Grate the carrot and celeriac.
Place all the vegetables into a large bowl, add the SAINT AGUR® Blue Crème dressing. Add half of the orange, previously cut in segments, the chopped sage, cranberries and nuts. Save the rest to garnish.
Mix and place in a service dish.
Garnish with the remaining orange segments, chopped sage, cranberries and buts.
Sprinkle over the SAINT AGUR® Blue Cheese.
This Brussel sprout slaw is a great side to serve all winter long but works especially well with your Christmas roast or with any leftovers on Boxing day.
You could also try the same recipe with a mixture of any winter vegetables, such as red, white or green cabbage and grated root vegetables.
The SAINT AGUR® Blue Crème brings a richness and sharp acidity to the dressing with the natural saltiness meaning you don’t need to add any additional seasoning.
Method
INGREDIENTS
For the SAINT AGUR® Blue Crème dressing:
- 100g SAINT AGUR® Blue Crème
- 75g plain yoghurt
- 50g water
- 1/4 lemon, juiced
- 1 pinch cayenne pepper
For the Brussels sprout slaw:
- 75g SAINT AGUR® Blue Cheese
- 300g Brussels sprouts
- 1 red onion
- 1 carrot, peeled
- 1/4 celeriac
- 1 handful kale
- 1 orange/blood orange
- 1/2 small bunch sage
- 100g cranberries, walnuts/pecans/chestnuts
View Method
Recipe Method
For the SAINT AGUR® Blue Crème dressing:
In a medium bowl, mix the SAINT AGUR® Blue Crème, yoghurt and water with a spatula, until smooth. Add the remaining ingredients and mix until combined. Taste and adjust the seasoning. Set to the side.
For the Brussels sprout slaw:
Slice the Brussels sprouts and red onion using a food processor. Grate the carrot and celeriac.
Place all the vegetables into a large bowl, add the SAINT AGUR® Blue Crème dressing. Add half of the orange, previously cut in segments, the chopped sage, cranberries and nuts. Save the rest to garnish.
Mix and place in a service dish.
Garnish with the remaining orange segments, chopped sage, cranberries and buts.
Sprinkle over the SAINT AGUR® Blue Cheese.
