This creamy parmesan brussel sprout puree is smooth, velvety, and irresistibly delicious. Put a new twist on serving your brussels.
Creamy Parmesan Brussel Sprout Puree
Brussel sprouts are a popular and delicious vegetable, but you don’t usually see them prepared as a puree. Once you try this creamy parmesan brussel sprouts puree, I guarantee you’ll think differently! This brussel sprout puree is creamy, velvety, and delicious. The parmesan and butter blended in at the end of the recipe give this brussel sprout puree a smooth and luscious mouth feel. It’s really good. This brussel sprouts puree is good by itself as a side dish but would also be delicious spread on some toasty bread.
Making the Brussel Sprout Puree
To prepare the creamy garlic parmesan brussel sprouts puree, first trim each brussel sprout by removing the stem end for each brussel. Then cut the brussel sprouts in half lengthwise. Put the brussel sprouts in a sauce pan with a couple of peeled garlic cloves, nutmeg, salt, and pepper. Add the heavy cream and then pour in whole milk until brussel sprouts are covered by a quarter inch.
Put on stove and cook for about 15 minutes at a gentle boil, until brussels sprouts are completely cooked through and soft. Strain the brussels sprouts and reserve the cooking liquid, which you will gradually add back into the puree. Put strained cooked brussels in blender and add some of the cooking liquid to allow the brussels to blend. Blend for at least one minute. Make sure the brussels sprout puree is actually blending; if it is too solid, add some more of the cooking liquid.
Once blended well, add the butter and parmesan. Blend for another minute. Check the consistency of your creamy parmesan brussel sprouts puree. If you would like it be more fluid, add more of the reserved cooking liquid and blend to your desired consistency. If you run out of the cooking liquid, just use cream or milk. Finally, check seasoning and add salt and pepper and blend if desired.
Serving the Brussels Puree
This brussel sprout puree is an amazing side dish. Simply serve it family style in a large bowl and let people help themselves. Or if you want to get a little fancy, you can dress up the plate. Put a dollop of puree on the plate, put the end of a spoon in the puree, and then drag the spoon across the plate to make your desired shape. Alternatively, you can use the puree in other creative ways. It would be amazing as a spreadable topping on toasty bread or even on a sandwich. If you want a new way to enjoy brussels, this creamy garlic parmesan brussels sprout puree won’t disappoint.
Creamy Parmesan Brussel Sprout Puree
- 1 lb brussel sprouts, trimmed and halved First, cut off the very end at the stem for each brussel. Then cut each brussel in half lengthwise.
- 2 cloves garlic, peeled and whole
- 0.25 tsp nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup heavy cream
- 2 cups whole milk Add just enough milk to cover the brussels. 2 cups is an approximation.
- 1 cup Parmesan, shredded or grated
- 0.25 cup unsalted butter
- Put brussels, garlic cloves, salt, pepper, and nutmeg in sauce pan. Pour in cream. Pour enough milk to just cover brussels by a quarter inch. Put on stove and bring to a gentle boil. Cook for 15 minutes. Brussels should be soft and cooked through.
- Strain brussels and garlic and put into blender. Add some of the cooking liquid into the blender and reserve the rest. Blend to form a puree, adding a little more cooking liquid if necessary. Add butter and parmesan and blend well. Lastly, if necessary, adjust the consistency to your liking by adding more cooking liquid. Season with salt if necessary.