Brussels Sprouts Puree
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Brussels sprouts
- Salt water
- 1 cup crème fraîche
- Cayenne pepper
- 1 lemon (s), add the juice
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Remove the outer, dark green leaves of the Brussels sprouts and cut away the small stems under each rose as much as possible. Bring salted water to the boil in a saucepan, add the lemon juice and cook the florets in it. This takes about 15 minutes (do a bite test).
- Chop the cooled florets with a chef`s knife (do not puree with the blender - it shouldn`t be baby food). Mix with créme fraîche and mix with cayenne pepper, nutmeg, salt and lemon juice.
- You can also use normal cream - the only difference is that the cabbage shouldn`t be soupy. You will also need a little more lemon juice for sweet cream. You have to try that depending on your taste.
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