Brussels Sprout Puree Recipes
BRUSSELS SPROUTS PURéE
Provided by Julia Reed
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
- When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
- Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1 1/2 teaspoon salt, 1/4 teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 229 milligrams, Sugar 3 grams, TransFat 0 grams
BRUSSELS SPROUT PUREE
Brussels sprouts, pureed with cream, butter, and nutmeg, are served with a scattering of blanched leaves.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- 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.
BRUSSELS SPROUTS PUREE
Make and share this Brussels Sprouts Puree recipe from Food.com.
Provided by Mercy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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 the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
- Strain with a slotted spoon and transfer to ice water bath to stop cooking.
- Blanch the reserved leaves in the 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.
Nutrition Facts : Calories 195.8, Fat 17.4, SaturatedFat 10.7, Cholesterol 56, Sodium 762.8, Carbohydrate 9.1, Fiber 3, Sugar 2.1, Protein 3.6
SPRUITEN PUREE (PUREE OF BRUSSELS SPROUTS)
Make and share this Spruiten Puree (Puree of Brussels Sprouts) recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim and wash Brussels sprouts.
- Cook until tender in salted water.
- Press Brussels sprouts through a sieve or whirl in a blender. Or place in food processor and pulse till coarsely chopped if you would like some texture.
- Add 1 teaspoons.
- salt and the nutmeg.
- Stir in cream.
- Reheat if necessary, and serve with chicken or fish.
- Makes 4 servings.
Nutrition Facts : Calories 131.5, Fat 11.4, SaturatedFat 7, Cholesterol 40.8, Sodium 28.9, Carbohydrate 6.4, Fiber 2.1, Sugar 1.4, Protein 2.6
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CREAMY PARMESAN BRUSSEL SPROUT PUREE - THE FLAVOR DANCE
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- Put brussels, garlic cloves, salt, pepper, and nutmeg in sauce pan. Pour in cream. Pour enough milk to just cover brussels by a quarter inch. Put on stove and bring to a gentle boil. Cook for 15 minutes. Brussels should be soft and cooked through.
- Strain brussels and garlic and put into blender. Add some of the cooking liquid into the blender and reserve the rest. Blend to form a puree, adding a little more cooking liquid if necessary. Add butter and parmesan and blend well. Lastly, if necessary, adjust the consistency to your liking by adding more cooking liquid. Season with salt if necessary.
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