Pureed Brussels Sprouts Food

SAUTEED BRUSSELS SPROUTS

Steps:

• Shred 1 pound Brussels sprouts in a food processor. Saute 4 thinly sliced shallots in 2 tablespoons butter over medium heat, 3 minutes. Season with salt and pepper. Add 2 tablespoons cider vinegar and 1 tablespoon sugar and cook, stirring, 2 minutes. Transfer to a plate and wipe out the skillet. Add 1 tablespoon butter to the skillet and increase the heat to medium high. Add the Brussels sprouts, and salt and pepper to taste; cook 5 minutes. Add 1/2 cup water and a pat of butter; cook 5 more minutes. Stir in the shallots.
• Serves 4 (side); Calories: 157; Total Fat: 10 grams; Saturated Fat: 6 grams; Protein: 4 grams; Total carbohydrates: 16 grams; Sugar: 6 grams; Fiber: 4 grams; Cholesterol: 25 milligrams; Sodium: 322 milligrams

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

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 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.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and 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.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

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.