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