A crispy stack of Brussels sprouts, a fresh salad and creamy polenta, create the base for a rissoles dish of joyous proportions. Beef rissoles are adorned in our herb and mushroom seasoning and are then topped with mushroom sauce to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
Potato
1
Brussels Sprout
1
Pear
1
Beef Mince
1
Fine Breadcrumbs
1
Herb & Mushroom Seasoning
1
Mixed Salad Leaves
2
Parmesan Cheese
1
Balsamic Vinaigrette Dressing
1
Mushroom Sauce
1
Flaked Almonds
1
olive oil
egg
butter
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, halve Brussels sprouts and place on a second lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange brussels sprouts cut-side down and roast until tender, 15-18 minutes. Allow to cool slightly.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• While Brussels sprouts are roasting, thinly slice pear into wedges. • In a medium bowl, combine beef mince, fine breadcrumbs, herb & mushroom seasoning and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• When potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• When Brussels sprouts are slightly cooled, transfer to a medium bowl. Add pear, mixed salad leaves, Parmesan cheese and balsamic vinaigrette dressing, tossing to combine. • Season to taste.
• In a microwave-safe bowl, microwave mushroom sauce and the butter, in 30 second bursts, until warmed through. • Divide herby beef rissoles, roasted Parmesan Brussels sprout salad and potato chunks between plates. • Pour over mushroom sauce. Sprinkle with flaked almonds. Enjoy!