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.


  • 2½lbs (1.3kg) Brussels sprouts
  • 4 oz (100g) butter
  • 1 1b (450g) potatoes
  • Salt and pepper to taste


  • 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.

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