Brussels Sprouts Recipe
Bruxelles en Purée ~ Pureed Brussels Sprouts
This
is a Brussels sprouts recipe that will melt in your mouth, it is so creamy and tasty! Great for all sprout
lovers and it will fool those who think they hate them.
It
is a warming and hearty vegetable side dish which will accompany your favourite
meat or poultry and if there are any leftovers it is also good gently fried the
next day.
This recipe is just a guide as you can vary the
amount of sprouts to potatoes. This is for about six people.
You
can use either fresh or frozen Brussels sprouts for this recipe.
Ingredients
- 2½lbs
(1.3kg) Brussels sprouts
- 4 oz
(100g) butter
- 1 1b
(450g) potatoes
- Salt
and pepper to taste
Method
- If
using fresh sprouts, trim and remove the top outer leaves, slice off the
stalk part and cut a cross in the base.
- Plunge
into cold salted water then rinse.
- Place
in a pan and pour in just enough cold water to cover.
- Add
salt and bring to boil, lower heat and cook gently until tender but not
too soft.
- Drain
and leave to cool.
- Melt
half of the butter in the hot pan, cut the sprouts in half and place back
in the pan, cooking over a low heat.
- Peel
and cut the potatoes into small chunks and cook in salted water until
tender.
- Drain
and purée the potatoes then the sprouts with the butter.
- Mix
the sprout purée along with the potato purée until well mixed.
- Season
to taste.
- Melt
the remainder of the butter in a large pan and beat in the mixed
purées until it is piping hot.
- Arrange
your Brussels sprouts purée in a warm serving dish or serve on to
individual plates.
Your Brussels sprouts recipe goes particularly well with a side dish of red cabbage as the two colours compliment each other and the tastes are fantastic.