Brussels Sprout Purée

Here is a presentation for Brussels sprouts that is simultaneously fairly plain (not much in the way of ingredients) and fancy, what with the messing around with the food processor. I have to admit I like puréed vegetables in general, but I can see that some people may find them too much like baby food.

Still if you are looking for something familiar and yet with a little twist, this may make a good choice for holiday meals. I wouldn't serve it with squash (well actually, I did, which is why I am saying this) or mashed sweet potatoes or any other similarly textured vegetable, on account of the similar textures. Serve it with rice or other whole grains, and crunchier vegetables.  

4 servings
20 minutes prep time

500 grams (1 pound) Brussels sprouts
2 tablespoons unsalted butter
2 to 3 tablespoons sour cream OR yogurt
salt & freshly ground black pepper to taste

Wash and trim the Brussels sprouts. Cut an "X" about half an inch into the bottom of each one, to ensure that they cook evenly and through to the middle.

Put a pot with about an inch of water in it on to boil. Add the sprouts when it boils, and cover them. Cook for 6 or 7 minutes.

Lift them out with a slotted spoon into a food processor. If there are some loose leaves, you can set aside a few to use as a garnish. Add about 1/4 cup of the cooking water, the butter and the sour cream or yogurt. Season with the salt and pepper. Purée until smooth, stopping to scrape down the sides if necessary. Transfer to a serving bowl and garnish with the saved leaves, if you have them. Serve at once, although if you find they have cooled a bit in processing, it may be a good idea to give them a minute in the microwave. (Or if you have made them in advance, the well reheat in the microwave quite well - 2 or 3 minutes will probably do it.




Last year at this time I made Roast Chicken in a Clay Pot (Romertopf).

Posted in: Ontario Food