Mashed Brussels Sprouts With Parmesan and Cream

5.0(12)

Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. The 20 minutes cooking time is an estimate.

by Sackville·published 2005-12-12

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Vegetable

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

547 kcal

Ingredients (4)

serves

1 1/2 kg Brussels sproutsbrussels-sprout
284 ml double creamheavy-cream
150 g parmesan cheese, gratedparmesan
salt and pepper, to tastesalt-and-pepper

Instructions (7 steps)

01Preheat the oven to 175 C or 350°F.
02Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes.
03Drain and put in a food processor, along with the cream and some salt and pepper.
04Whizz for about 20 seconds until they're just roughly chopped but not a purée.
05Stir in the parmesan, leaving a bit aside.
06Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
07Bake until the top gets a fine, crunchy crust.

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