Spruiten Puree Puree of Brussels Sprouts
Transform the humble Brussels sprout into a velvety masterpiece with this Spruiten Puree, a creamy Brussels sprouts puree that's both comforting and elegant. This dish combines tender boiled Brussels sprouts with rich unsalted butter, smooth heavy cream, and a hint of garlic, all blended to a silky perfection. Seasoned with a touch of salt and black pepper, and optionally topped with a sprinkle of grated Parmesan, this versatile side dish is a flavorful addition to any meal. Ready in just 25 minutes, it’s an easy yet impressive way to elevate your vegetable game while showcasing the natural sweetness of Brussels sprouts. Perfect for weeknight dinners or festive holiday spreads, this recipe highlights simplicity and flavor at its finest.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 30 grams Unsalted butter
- 50 milliliters Heavy cream
- 1 unit Garlic clove
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 20 grams Grated Parmesan cheese (optional for garnish)
Instructions
Trim the Brussels sprouts by removing the bottom ends and any outer leaves that are damaged or discolored. Rinse the sprouts under cold water.
Fill a medium-sized pot with water, bring it to a boil, and add a pinch of salt. Add the Brussels sprouts and the peeled garlic clove to the boiling water.
Cook the Brussels sprouts for 8-10 minutes, or until they are tender and can be easily pierced with a fork. Drain well.
In the same pot, melt the unsalted butter over low heat. Add the drained Brussels sprouts and garlic clove back to the pot.
Using an immersion blender (or transferring the mixture to a countertop blender), puree the Brussels sprouts and garlic until smooth.
Gradually add the heavy cream to the puree, blending until the mixture reaches a creamy, silky consistency.
Season the puree with salt and black pepper. Taste and adjust seasoning as needed.
Serve warm as a side dish. Optionally, garnish with grated Parmesan cheese for added flavor and presentation.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 11.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
