Mashed Brussels Sprouts With Parmesan and Cream
"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."
photo by DianaEatingRichly
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 1⁄2 kg Brussels sprouts
- 284 ml double cream
- 150 g parmesan cheese, grated
- salt and pepper, to taste
directions
- Preheat the oven to 175 C or 350°F.
- 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.
- Drain and put in a food processor, along with the cream and some salt and pepper.
- Whizz for about 20 seconds until they're just roughly chopped but not a purée.
- Stir in the parmesan, leaving a bit aside.
- Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
- Bake until the top gets a fine, crunchy crust.
Questions & Replies
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What is double cream?
Reviews
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Haven't made it yet but wanted to share U.S. measurements: 1.5 kg = 3.3 lbs. 284 ml - 9.6 fluid ounces 150 g = 0.63 cup (just over half a cup) Hope that helps others -- I can't wait to try this recipe! -
The whole family loved this. I could eat the entire casserole dish by myself.
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This is a great dish. But.... There is no way you can fit 3.3 lbs of Brussels Sprouts into the average food processor. Just process them in 2 batches and then mix in the Parmesan after adding the mixture to your casserole dish. -
can't find U.S MEASUREMENTS
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Whenever I make this, I just eyeball everything. However, it comes out perfect every single time. I made this for the first time over a year ago and have had it every holiday since and will have it every holiday for a long time. This is absolutely delicious and probably the best way to eat brussel sprouts. I even got my extremely picky nephew to eat it and he loved it, too!! This is the recipe everyone asks me for.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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