Brussels Sprouts Puree

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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