Recipe – Brussels Sprouts Mash

Brussels Sprouts mashThe passion for ‘faux carbs’ gathers pace. You may have already tried cauliflower or broccoli mash. Brussels are in season now – please don’t wait till Christmas to enjoy them again!


Serves 6



500g Brussels sprouts

25g butter, plus extra to serve

75ml double cream

Fresh herbs (eg sage) to garnish



Prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross in the base of each sprout. This allows the centre to cook without overdoing the outside.

Put the prepared sprouts in a large pan of salted water, bring to the boil and cook for 5-6 mins until the sprouts are tender.

In a separate pan, melt the butter and warm the cream together over a low heat. Remove from the heat when the butter has completely melted.

Drain the sprouts after cooking, then whizz in a food processor with the butter and cream and a pinch of pepper. Season further to taste.

Spoon into a dish, adding an extra knob of butter and garnishing with sage, to serve.

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