Brussels Sprouts Purée

Brussels sprouts are a popular and delicious vegetable, but you don’t usually see them prepared as a purée. Once you try this creamy Parmesan Brussels sprouts purée, I guarantee you’ll think differently. This Brussels sprout purée is creamy, velvety and delicious. The Parmesan and butter blended in at the end of the recipe give this Brussels sprout purée a smooth and luscious mouth feel.

1 lb Brussels sprouts, trimmed and halved
2 cloves garlic, peeled and whole
¼ tsp. ground nutmeg
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 cup heavy cream
2 cups whole milk (~ 2 cups)
1 cup Parmesan cheese, shredded or grated
¼ cup butter

First, cut off the very end at the stem for each Brussels. Then cut each Brussels in half lengthwise. Put Brussels, garlic cloves, salt, pepper and nutmeg in sauce pan. Pour in cream. Pour enough milk to just cover Brussels by a quarter inch. Put on stove and bring to a gentle boil. Cook for 15 minutes. Brussels should be soft and cooked through.

Strain Brussels and garlic and put into blender. Add some of the cooking liquid into the blender and reserve the rest. Blend to form a purée, adding a little more cooking liquid if necessary. Add butter and Parmesan and blend well. Lastly, if necessary, adjust the consistency to your liking by adding more cooking liquid. Season with salt if necessary.

Makes 4 servings.