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Brussels Sprouts Puree
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 40 min
- Yield
- 4.00 serving(s)
Categories
- Side Dish
Cuisine
- Fusion
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Brussels Sprouts Puree brings together 1 lb Brussels sprout, 1/2 cup heavy cream, 2 tablespoons unsalted butter in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 lb Brussels sprout
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon freshly grated nutmeg
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Instructions
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.
Keep Cooking
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