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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

 

INGREDIENTS

500g Brussels sprouts

25g butter, plus extra to serve

75ml double cream

Fresh herbs (eg sage) to garnish

 

METHOD

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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