Mousse of Brussels sprouts and onions topped with nutmeg

Recipes & Nutrition

Author: Yves MeersmanPublished: 28 April 2016

Parkinson's LifePrep: 20 minParkinson's LifeCook: 45 minParkinson's LifeServes: 4

Brussels Sprout Mousse lead

Brussels sprouts have a sweet, nutty flavour and are a good source iron, potassium and vitamin C. Blending them into a mousse gives them a soft and exciting texture, so it’s great for people with chewing or swallowing problems


Ingredients
600g Brussels sprouts (fresh or frozen)
100g onions
3 eggs
1 tbsp baking margarine (fluid)
1 tbsp chopped chervil (fresh or frozen)
120ml vegetable stock
nutmeg
salt and pepper

Preparation

1. Preheat the oven to 140-150 °C.
2. Peel the onion and cut into rings.
3. Remove outer leaves of the sprouts along with hard stem.
4. Make a star-shaped incision in the stems with a sharp knife.
5. If using frozen sprouts, defrost the sprouts only halfway

Method

1. Boil the sprouts and onion rings in lightly salted water or vegetable stock.
2. Drain and reserve part of the cooking liquid.
3. Rinse the sprouts under cold running water to keep the green colour.
4. Purée the sprouts and onion together with a hand blender until smooth.
5. Put the eggs, soft margarine and vegetable stock in a mixing bowl and stir well.
6. Add the puréed sprouts and stir the mixture well until smooth
7. Season with nutmeg, salt, pepper and the finely chopped chervil.
8. Line a small, round springform tin with baking paper, fill with the Brussels sprouts mousse until almost full and cover with tinfoil.
Place the tin in the centre of the oven and bake for 40-45 minutes.

Preparation tip
Add some cooking liquid from the sprouts when pureeing if the consistency gets too dry.

Cooking tip

The mousse is cooked when no batter sticks to a piercer when probed.

Serving tip

Put the springform tin on a plate or a round saucer, remove the foil and open the fastening.

Adjusting for chewing and swallowing problems

Level 6 – use the mixture as prepared.
Level 5, 4, 3 – mix again and dilute with vegetable stock until the right consistency is reached.
If the mixture has not become smooth, heat the mousse again, moisten, bind and mix until smooth.

Nutritional information
Nutrition per 100g

Energy………………………………………………………………………….55 kcal/228 kJ

Proteins……………………………………………………………………….4.4g

Total fat……………………………………………………………………..3.0g

Saturated fat…………………………………………………………..0.8g

Monounsaturated fat………………………………………………..1.3g

Polyunsaturated fat…………………………………………………..0.7g

Cholesterol ………………………………………………………………….63mg

Carbohydrates…………………………………………………………..2.6g

Sugars ………………………………………………………………………..2.4g

Fibres……………………………………………………………………..5.1g

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