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Brussels Sprout Puree


Brussels sprouts, pureed with cream, butter, and nutmeg, are served with a scattering of blanched leaves.

  • Servings: 8

Source: Martha Stewart Living, December/January 1996


  • 1 pound (about 4 cups) Brussels sprouts
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg


  1. Trim tough stems from Brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside.

  2. In pot of boiling salted water, cook Brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.

  3. Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.

  4. Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.

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