Roasted Brussels sprouts with green curry and red cabbage

Name: Roasted Brussels sprouts with green curry and red cabbage
Ingredients: 80 g Spinach; 500 g Grape seed oil; 600 g Brussels sprouts; Roast Umami intense flavours; 25 g Full-fat yogurt; 50 g Egg white; 75 g Thai green curry paste; 50 g Sushi vinegar; 0.25 Red cabbage; 100 g Vinegar; 100 g Water; 100 g Sugar; 1 Lime; 30 g cashew nuts; 1 units.items Granny Smith

Roasted Brussels sprouts, pickled red cabbage, green curry cream, green apple, and cashew nuts. The approximate cost per person is €1.25.

Ingredients

600gBrussels sprouts

Roast Umami intense flavours

80gSpinach

500gGrape seed oil

25gFull-fat yogurt

50gEgg white

75gThai green curry paste

50gSushi vinegar

0.25Red cabbage

100gVinegar

100gWater

100gSugar

1Lime

30gcashew nuts

1units.itemsGranny Smith

Preparation

Clean the Brussels sprouts and halve them.
Season the sprouts with oil, pepper, salt, and Roast umami.
Roast the sprouts at 180°C for about 15 minutes until just tender.

Blend all ingredients except the oil at full speed in the blender.
Then slowly add the oil.
Let infuse for 12 hours and then strain through a fine sieve.
Season with salt, pepper, and optionally some extra sushi vinegar.
Fill a squeeze bottle with the cream and keep it cold until use.

Heat the vinegar with the sugar and water. Once the sugar has dissolved, remove from the heat and grate in the zest of the lime.
Once the mixture has cooled, add the juice of the lime.
Slice the red cabbage and vacuum seal it together with the marinade. Let marinate for 12 hours.