Smashed Brussel Sprouts Recipe
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.
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.
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