~ 1 pound brussels sprouts
a little grated nutmeg
1 cup cream
1 scant cup Parmesan cheese
1Preheat the oven to 325 degrees F.
2Remove any tatty leaves from the sprouts.
3Cook the sprouts in rapidly boiling unsalted water for four minutes. Drain, then put them in a good processor, along with some salt and pepper.
4Process briefly, till no more than coarsely chipped, then season with a very small pinch of nutmeg.
5Stir in the cream and most of the cheese.
6Scoop into a baking dish.
7Scatter with the reserved Parmesan and bake for twenty-five minutes or so, until golden.