Brussels sprouts puree

Have to say I am still in love with "Hugh's Three Good Things (on a plate)". I have a feeling this is probably my first cookery book from which I will use every single recipe. It will take some time but I will eventually. This is a recipe for brussels sprouts puree that goes really nicely with black pudding and bacon - I tried the exact recipe from the book and it is fantastic. I have also tried it with some roast pork and potatoes and this is a lovely take on a side veg. If you are brussels sprouts lover you will also enjoy it on a toasted bread or straight from a food processor - like I do.

I have good news for those who are not fans of the bitterness typical for this vegetable - this puree is quite sweet, I recon due to the onions and cream and tastes almost like a pea puree.      

 

Serves 2-3 

250g brussels sprouts

25g butter

1 medium onion or 2 shallots, peeled and diced

2 garlic cloves, peeled and finely chopped

50ml double cream

salt 

freshly ground black pepper

Trim the sprouts and crisscross on the bottom - this will help to cook them more evenly and quicker.

Heat the butter in the pan and fry the onions for about 10 minutes over a low heat - until soft but not browned. Add the garlic for the last 2 minutes of frying. Then place in a food processor.

Bring a pan of water to the boil, add some salt and boil the sprouts until tender then drain and place into the food processor.

Add the cream, little salt, some freshly ground black pepper and puree. I like it quite coarse, but you can make it smooth.

It is suitable for reheating in a non stick pan, but unfortunately it looses its colour.