This substantial first course (or side dish) is a tempting change from the usual light, leafy salads.
225 g small or baby potatoes, quartered
300 g Brussels sprouts, quartered
1 medium red apple, cut into 1-cm pieces
2 stalks celery, thinly sliced
6 spring onions, thinly sliced
125 ml apple juice
50 ml balsamic vinegar
30 ml gluten-free flour
15 ml mustard
15 ml prepared white horseradish, drained
5 ml olive oil
2,5 ml caraway seeds
2,5 ml Himalayan salt
In a large pot of boiling water, cook the potatoes for 5 minutes. Adds the Brussels sprouts and cook for 5 to 8 minutes or until firm-tender. Drain and place in a salad bowl along with the apple, celery and spring onions. In a small saucepan, whisk together the apple juice, vinegar, flour, mustard, horseradish, oil, caraway seeds and himalayan salt. Bring to a simmer, whisking, over moderate heat. Cook for 2 minutes to develop the flavours. Pour the hot dressing over the vegetables, tossing to combine. Serve warm or at room temperature.