Pureed Brussels Sprouts Recipes

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.

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.

ROASTED BRINED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F. Trim stems and remove wilted leaves from Brussels sprouts; rinse under cold water. In a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. Add sprouts to the brine mixture (make sure they are submerged). Brine for 1 hour.
• Drain the Brussels sprouts, do not rinse. Toss the sprouts with olive oil and black pepper. Bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.

EASY LIME SHREDDED BRUSSELS SPROUTS

Steps:

• Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.

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.