Brussels Sprouts Purée RecipeOrigin: Britain Period: Traditional |
Ingredients:
400g Brussels sprouts 
Brussels Sprouts Purée Preparation:Method:Bring a pan of lightly-salted water to a boil then remove the outer leaves from the Brussels sprouts before halving them and adding to the pan. Return to a boil then reduce to a simmer and cook for about 25 minutes, or until tender. In the meantime, melt the butter in a pan, add the onion and cook for about 5 minutes, or until soft and translucent but not coloured. Scatter the flour over the top and stir in to combine. Cook for 2 minutes, stirring constantly, then add the milk and water mix, stirring constantly to combine, until smooth. Bring the mixture to a simmer and cook for 5 minutes, When done, strain the sprouts then either purée in a food processor or pass through a fine-meshed sieve to liquidize. Stir the resultant Brussels sprouts purée into the milk mix and allow to heat through. Ladle the resultant soup into warmed soup bowls, garnish with diced toast and chopped parsley then serve immediately. |
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