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Puree of Brussel Sprouts.

From Anton Edelmann.

550gr Brussels sprouts
2 shallots
half a garlic clove
15gr unsalted butter
1 tablespoon vegetable oil
300 ml double cream.

1 Trim the sprouts, discarding discoloured leaves. Cook in boiling salted water for 10 minutes, or until very tender, drain well. Meanwhile peel and trim the shallots.
2 Make a garlic paste by setting the flat side of a knife on top of the garlic clove and strike the knife with the side of your fist. Peel off the garlic skin, chop the garlic roughly, then sprinkle with a little salt and leave for one minute. Finely chop and crush the garlic into a paste.
3 Heat the butter and oil in a saucepan over a low heat and cook the shallots until soft, stirring often. Add the garlic paste and cook gently for a further minute.
4 Add the Brussels sprouts to the shallots. Stir in the cream and bring to the boil. Boil for 5 minutes or until the cream has reduced by half. Remove and reserve 1/3 of the sprouts.
5 Puree the remaining sprout mixture in a food processor and put into a clean pan. Roughly chop the reserved sprouts and stir into the puree.
6 Re-heat gently, taste and adjust the seasoning before serving.

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Last updated: 17/02/08