Pureed Brussels Sprouts Recipes

Steps:

• Trim tough stems from Brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside.
• In pot of boiling salted water, cook Brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.
• Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.
• Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.

Steps:

• Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
• When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
• Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1 1/2 teaspoon salt, 1/4 teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Steps:

• If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
• Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
• Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
• Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

Steps:

• Trim tough stems from brussels sprouts.
• With a knife, mark base of each brussels sprout with a shallow"x".
• Remove about 25 large outer green leaves; set aside.
• In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
• Strain with a slotted spoon and transfer to ice water bath to stop cooking.
• Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
• Strain; transfer to bowl of ice water.
• Drain; reserve.
• Transfer sprouts to food processor.
• Heat cream and butter in saucepan over low heat until butter has melted.
• Add salt, pepper, and nutmeg; add to sprouts.
• Process until combined.
• Transfer to serving bowl.
• Arrange reserved leaves around edge of bowl.

Steps:

• Trim and wash Brussels sprouts.
• Cook until tender in salted water.
• Press Brussels sprouts through a sieve or whirl in a blender. Or place in food processor and pulse till coarsely chopped if you would like some texture.
• Add 1 teaspoons.
• salt and the nutmeg.
• Stir in cream.
• Reheat if necessary, and serve with chicken or fish.
• Makes 4 servings.