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Mashed Brussels Sprouts
Goes well with your sonday roast in autumn and winter
Ingredients
| 500 g | Brussels sprouts, trimmed |
| 1 tbsp | butter |
| 50 g | bacon |
| 2 | shallots, chopped |
| 1/2 cup(s) | single cream |
| salt and pepper | |
| nutmeg |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
Pluck the outer leaves of the sprouts. Blanch them in salted water for a minute, then take out with a slotted spoon and chill in ice water. Drain and set aside.
Cook the remaining sprouts in the water for about 5 minutes or until soft. Transfer into ice water as well. Drain.
Now chop the bacon and the shallots and sauté in the butter until lucent. Add the Brussels sprouts and the cream and bring to a boil. Simmer until the sprouts are soft. Purée with a hand blender. If too firm, add more cream. Season to taste with salt, pepper and nutmeg.
Fry the reserved leaves of the Brussels sprouts in hot butter until slightly golden.
Serve the mashed Brussels sprouts, garnished with the leaves.
Cook the remaining sprouts in the water for about 5 minutes or until soft. Transfer into ice water as well. Drain.
Now chop the bacon and the shallots and sauté in the butter until lucent. Add the Brussels sprouts and the cream and bring to a boil. Simmer until the sprouts are soft. Purée with a hand blender. If too firm, add more cream. Season to taste with salt, pepper and nutmeg.
Fry the reserved leaves of the Brussels sprouts in hot butter until slightly golden.
Serve the mashed Brussels sprouts, garnished with the leaves.
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