Brussels Sprouts Puree

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

• Ready In: 40 mins
• Serves: 4

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

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.