Creamed Brussels Sprouts with Nutmeg

Creamed Brussels

Creamed BrusselsIngredients
• 450g fresh sprouts, outer leaves and ends of stalks removed
• 30g butter
• 100ml double cream
• 1tsp grated nutmeg
• Small bunch fresh parsley roughly chopped
• Black pepper

Method
In a pan of boiling water simmer the sprouts for 8-10 mins until just done. Drain then tip into a food processor. Add the butter, cream, nutmeg and ¾ of the parsley and season to taste. Whizz till semi smooth so it still has  some texture. Check the seasoning then spoon into a warm serving dish and scatter with the remaining parsley and a good grind of black pepper.
Notes: 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.