Mashed Brussels Sprouts With Parmesan and Cream

READY IN: 30mins
Recipe by Sackville

Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. The 20 minutes cooking time is an estimate.

Top Review by Diana Johnson || EatingRichly.com

The whole family loved this. I could eat the entire casserole dish by myself.

Ingredients Nutrition

Directions

  1. Preheat the oven to 175 C or 350°F.
  2. Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes.
  3. Drain and put in a food processor, along with the cream and some salt and pepper.
  4. Whizz for about 20 seconds until they're just roughly chopped but not a purée.
  5. Stir in the parmesan, leaving a bit aside.
  6. Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
  7. Bake until the top gets a fine, crunchy crust.

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