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Ingredients
| brussels sprouts: 1 lb |
| heavy whipping cream (fluid): 1/2 cup |
| unsalted butter: 2 Tbl |
| salt: 1 1/4 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| whole nutmeg: 1/4 tsp (freshly grated) |
Brussels Sprouts Puree
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Trim tough stems from brussels sprouts.
- With a knife, mark base of each brussels sprout with a shallow"x".
- Remove about 25 large outer green leaves; set aside.
- In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
- Strain with a slotted spoon and transfer to ice water bath to stop cooking.
- Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
- Strain; transfer to bowl of ice water.
- Drain; reserve.
- Transfer sprouts to food processor.
- Heat cream and butter in saucepan over low heat until butter has melted.
- Add salt, pepper, and nutmeg; add to sprouts.
- Process until combined.
- Transfer to serving bowl.
- Arrange reserved leaves around edge of bowl.