Brussels Sprouts Puree

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Recipe

• 1 trim tough stems from brussels sprouts.
• 2 with a knife, mark base of each brussels sprout with a shallow"x".
• 3 remove about 25 large outer green leaves; set aside.
• 4 in pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
• 5 strain with a slotted spoon and transfer to ice water bath to stop cooking.
• 6 blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
• 7 strain; transfer to bowl of ice water.
• 8 drain; reserve.
• 9 transfer sprouts to food processor.
• 10 heat cream and butter in saucepan over low heat until butter has melted.
• 11 add salt, pepper, and nutmeg; add to sprouts.
• 12 process until combined.
• 13 transfer to serving bowl.
• 14 arrange reserved leaves around edge of bowl.