Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe was hidden in the deep, dark confines of my cookbook. I have not tried it yet.

Ingredients Nutrition

Directions

  1. Trim tough stems from brussels sprouts.
  2. With a knife, mark base of each brussels sprout with a shallow"x".
  3. Remove about 25 large outer green leaves; set aside.
  4. In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
  5. Strain with a slotted spoon and transfer to ice water bath to stop cooking.
  6. Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
  7. Strain; transfer to bowl of ice water.
  8. Drain; reserve.
  9. Transfer sprouts to food processor.
  10. Heat cream and butter in saucepan over low heat until butter has melted.
  11. Add salt, pepper, and nutmeg; add to sprouts.
  12. Process until combined.
  13. Transfer to serving bowl.
  14. Arrange reserved leaves around edge of bowl.

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