This year I made a brussels sprout puree that went down a treat. Here is the recipe (from the December issue of Sainsbury's Magazine).
Cook 1kg of prepared brussels until just tender (6-7 minutes) then tip into a food processor with 50g soft butter, 120ml of creme fraiche, salt and pepper. Whizz until a chunky puree then turn into a bowl. I made it the day before, then added a little more creme fraiche before re-heating in the microwave.
This is so delicious and for some reason doesn't taste of brussels sprouts.
The leftovers were made into a lovely soup (with onions, veg stock, cream and parsley for colour).
On the leftover front I have also made:
- a cream of carrot soup
- smoked salmon and cream linguine
- a sausage and bacon spicy pasta sauce
- a guinea fowl and duck pie (with celery and red onions in a white sauce topped with puff pastry)
- a red cabbage and bacon soup with German noodles (I am very proud of this creation)
- and... three portions of turkey, stuffing and gravy which are also squirreled away in the freezer, and various tasty dishes for Libby (who got very excited with all that cooking going on. Here is a picture of her showing off on the kitchen table in a somewhat sinister way).
There is a lot of Nigella cranberry mincemeat left over which I will incorporate into a steamed syrup sponge. I will report back on this one.
Happy new year,
Lucia (wishing that someone would post a comment)
1 comment:
Glad the brussel sprouts were good. I'll probably stick to the real thing but maybe Liam and Ian would like your recipie. I'll show them.
Lisa x
Post a Comment