JOANNA'S FOOD: family cooking, from scratch, every day


Saturday, December 29, 2007

Brussels sprout puree


















You have no idea how delicious this is - essence of sprout. (I'm assuming, of course, that you like Brussels in the first place.)

Whizz your cooked sprouts to a pulp. Jane Grigson says sternly that you should cook the sprouts specially, because their flavour coarsens as they cool. Notwithstanding this advice, I used three-day-old sprouts that had been cluttering up the fridge. Tip the very stiff puree into a saucepan, grate a lot of nutmeg onto it, and add enough 0% fromage frais to loosen the mixture. Heat gently and serve hot.

3 comments:

labelga said...

Interesting, Joanna. We've started doing puree with broccoli, but I will certainly remember the Brussels sprouts next time.

Cottage Smallholder said...

Hi Joanna,

This looks superb. Danny is a sprout fanatic and will love this.

I hope that you had a wonderful Christmas. All best wishes for a sizzling 2008.

Fiona

TopVeg said...

Will have to try this - as it sounds better than sprouts. Having been brought up in Bedfordshire with daily rations of sprouts - I welcome a decent sprout recipe!!
TopVeg