Creamy Parmesan Brussel Sprout Puree
This creamy parmesan brussel sprout puree is smooth, velvety, and irresistibly delicious. Put on a new twist on serving brussels
Equipment
- Stovetop
- blender
Ingredients
- 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
Instructions
- 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.