June 27, 2016
1In a pan of boiling water simmer the sprouts for 8-10 mins until just done.
2Drain then tip into a food processor.
3Add the butter, cream, nutmeg and ¾ of the parsley and season to taste.
4Whizz till semi smooth so it still has some texture.
5Check the seasoning then spoon into a warm serving dish and scatter with the remaining parsley and a good grind of black pepper.
6Notes: You can also add some diced crisp bacon to this recipe if you like. Also, any leftover Brussels can be use in Bubble and Squeak the next day.