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.
A grave matter - Reading Roger Lancelyn Green's Tellers of Tales* a few months ago piqued a latent interest in Andrew Lang, and discovering that he was buried in the ground...
1 day ago