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Creamy Curried Potato Salad with Brussels Sprouts and Pancetta
2020-05-14
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
4-6
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
4-6
Accompagnement
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
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
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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