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