Brussels Sprout Puree Food

BRUSSELS SPROUT PUREE

Steps:

• Trim tough stems from Brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside.
• In pot of boiling salted water, cook Brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.
• Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.
• Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.

BRUSSELS SPROUTS PURéE

Steps:

• Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
• When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
• Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1 1/2 teaspoon salt, 1/4 teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.

BRUSSELS SPROUTS PUREE

Steps:

• Trim tough stems from brussels sprouts.
• With a knife, mark base of each brussels sprout with a shallow"x".
• Remove about 25 large outer green leaves; set aside.
• In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
• Strain with a slotted spoon and transfer to ice water bath to stop cooking.
• Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
• Strain; transfer to bowl of ice water.
• Drain; reserve.
• Transfer sprouts to food processor.
• Heat cream and butter in saucepan over low heat until butter has melted.
• Add salt, pepper, and nutmeg; add to sprouts.
• Process until combined.
• Transfer to serving bowl.
• Arrange reserved leaves around edge of bowl.

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS

Steps:

• Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
• Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
• Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
• Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

PUREED BRUSSELS SPROUTS

Steps:

• Wash the brussel sprouts then half them. Boil in salty water with the sugar for 8-10 minutes.
• Drain and slice the sprouts thinly.
• Heat olive oil in a pan, add bacon and then after a few minutes the sprouts.
• Add the creme fraiche, lemon juice.
• Season with nutmeg, cayenne pepper and salt and pepper to taste.

SPRUITEN PUREE (PUREE OF BRUSSELS SPROUTS)

Steps:

• Trim and wash Brussels sprouts.
• Cook until tender in salted water.
• Press Brussels sprouts through a sieve or whirl in a blender. Or place in food processor and pulse till coarsely chopped if you would like some texture.
• Add 1 teaspoons.
• salt and the nutmeg.
• Stir in cream.
• Reheat if necessary, and serve with chicken or fish.
• Makes 4 servings.

CREAMY BRUSSELS SPROUTS SOUP

Steps:

• Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
• Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
• Cool to room temperature.
• Puree in small amounts in blender. Return to pan.
• In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
• Garnish with sour cream and paprika if desired.

BRUSSELS SPROUTS WITH CELERY

Steps:

• Preheat oven to 350 degrees.
• Heat 2 tablespoons of butter in skillet. Add the celery and onion and saute over low heat until tender ,about 10 minutes.
• Steam Brussels sprouts for 7 minutes, while celery and onion cook. Drain and reserve Brussels sprouts.
• In skillet sprinkle flour into the celery and onion mixture. Stir over low heat until well blended, then gradually add the milk and cook gently until sauce thickens.
• Season sauce to taste with salt, pepper and nutmeg, then add the reserved Brussels sprouts.
• Pour mixture into a buttered baking dish. Top with bread crumbs, dot with remaining butter and bake for 10 minutes.
• Serve hot.

BRUSSELS SPROUTS SOUP

Steps:

• Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
• Puree in a food processor or put the soup mixture through a sieve.
• Reheat and serve with swirls of cream.