John Myers
Spicy Brussels Sprouts Puree
The perfect spicy brussels sprouts puree recipe with a picture and simple step-by-step instructions.
- 200 g Brussels sprouts fresh
- 2 piece Potato
- 100 ml Cream
- 2 tbsp Butter
- 3 piece Sprigs of parsley
- Lemon juice of half a lemon
- Salt, pepper, nutmeg
- Espelette pepper
- Clean and wash the Brussels sprouts and remove the outer, dark leaves. Quarter the florets.
- Peel and wash the floury potatoes and cut into small cubes.
- Put the potatoes and Brussels sprouts in a small saucepan, add enough cold water so that the vegetables are not completely covered. Cover and cook for about 15 minutes.
- Remove the saucepan from the stove, pour off any water that is still available, add the cream (depending on the desired consistency), puree a little coarsely with a hand blender.
- Put the pot back on the stove. Work the butter into the brussel sprouts puree, season with salt, pepper, nutmeg and Espelette pepper and heat while stirring until the consistency is a little firmer.
- Finely chop the parsley leaves, stir in and season with lemon juice.
info
- Brussels sprouts puree is a fine accompaniment to all meat and poultry roasts, hearty smoked pork, sausages, meatballs, etc.
- I like to serve the puree with pepper steak and think that it harmonizes well. You can find the recipe for pepper steak with chestnut and apricot sauce under my recipes
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