This recipe is just a guide as you can vary the amount of sprouts to potatoes. You can use either fresh or frozen Brussels sprouts for this recipe.

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Bruxelles en Purée Literally Pureed Brussels Sprouts

Creamy Brussels Sprouts puree is a little unusual to many and perhaps not quite the desired menu item you are looking for, but… 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.

Fresh sprouts need to have the base snipped off, along with the outer leaves, and then cut in half.

Some home cooks may like to leeve the puree a little lumpy rather than going all the way to finish with creamy brussels sprouts and potato dish.

A little garnish completes this recipe nicely like slices of buttered baguette and almonds.

It is a warming and hearty vegetable side dish which will accompany your favorite meat or poultry and if there are any leftovers it is also good gently fried the next day.

Serve with your favourite meat or poultry dish like Braised Beef or Grilled Chicken.

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Smashed Brussel Sprouts Recipe

Judith Coates

This recipe is just a guide as you can vary the amount of sprouts to potatoes. You can use either fresh or frozen Brussels sprouts for this recipe.

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Prep Time 20

Cook Time 15

Total Time 35

Course Side Dish

Cuisine French

Servings

Ingredients

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

Instructions

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 a 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 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. Leave it lumpy of make it creamy and smooth.
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 individual plates. Garnish with sliced baguette buttered and a sprinkle of almonds.

Notes

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.