• 15 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.


15 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1