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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was hidden in the deep, dark confines of my cookbook. I have not tried it yet. Ingredients:
1 lb brussels sprout |
1/2 cup heavy cream |
2 tablespoons unsalted butter |
1 1/4 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon freshly grated nutmeg |
Directions:
1. Trim tough stems from brussels sprouts.
2. With a knife, mark base of each brussels sprout with a shallow x .
3. Remove about 25 large outer green leaves; set aside.
4. In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
5. Strain with a slotted spoon and transfer to ice water bath to stop cooking.
6. Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
7. Strain; transfer to bowl of ice water.
8. Drain; reserve.
9. Transfer sprouts to food processor.
10. Heat cream and butter in saucepan over low heat until butter has melted.
11. Add salt, pepper, and nutmeg; add to sprouts.
12. Process until combined.
13. Transfer to serving bowl.
14. Arrange reserved leaves around edge of bowl.
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