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Ingredients
1 pound brussels sprouts
1 cup heavy cream
3 tablespoons butter
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground white pepper, plus more to taste
Pinch freshly grated or ground nutmeg
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 60 milligrams cholesterol; 219 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 20 grams fat; 3 grams fiber; 224 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
- Step 2
When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
- Step 3
Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1 ½ teaspoon salt, ¼ teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.
For a milder brussels sprouts flavor, add 1½ cup diced, boiled potatoes when processing.
Private Notes
Comments
Very good. I substituted half-and-half for the heavy cream.
Made this with steaks and the crew ended up using it as a gravy. It was declared delicious.
cooking times are right. added a bit of potato. silly to cut sprouts first