Squash in 3 ways and Brussels sprout


(for 4 portions)

  • 1 punnet Vene Cress
  • 1 medium-sized squash
  • 1 tsp molasse (date) 
  • 2 tbsp olive oil 
  • 2 Brussels sprouts 
  • 2 pinches of ground white pepper


  • Blanch the Brussels sprouts in salty water, refresh and cut into quarters.
  • Peel and cut the squash, make 4 batons of 1 cm thick and 8 cubes and slice the rest.
  • Blanch the batons and cubes and refresh.
  • Roast half of the slices in a hot oven with 1 tsp of olive oil with the white ground pepper.
  • Steam the other half, once cooked, crush to make a puree and pass through a fine sieve to get a smooth mousseline.
  • Dress the plate placing the baton at the centre, add the cubes some roasted slices.
  • Pipe a few dots of mousseline.
  • Add the wedges of Brussel sprout, a few drops of cooking juice and a few dots of molasse dates.
  • Finish with the Vene Cress and serve.

Recipe: Franck Pontais

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