Brussels Sprouts Purée

Ingredients

• 1 pound brussels sprouts
• 1 cup heavy cream
• 3 tablespoons butter
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground white pepper, plus more to taste
• Pinch freshly grated or ground nutmeg

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    331 calories; 31 grams fat; 19 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 104 milligrams cholesterol; 342 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
2. When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
3. 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.

• For a milder brussels sprouts flavor, add 1 1/2 cup diced, boiled potatoes when processing.

15 minutes