Mashed Brussels Sprouts With Parmesan and Cream |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. The 20 minutes cooking time is an estimate. Ingredients:
1 1/2 kg brussels sprouts |
284 ml double cream |
150 g parmesan cheese, grated |
salt and pepper, to taste |
Directions:
1. Preheat the oven to 175 C or 350°F.
2. Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes.
3. Drain and put in a food processor, along with the cream and some salt and pepper.
4. Whizz for about 20 seconds until they're just roughly chopped but not a purée.
5. Stir in the parmesan, leaving a bit aside.
6. Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
7. Bake until the top gets a fine, crunchy crust.
|
|