This came from Julia Reed’s make-things-you-hate-taste-great essay in the Sunday New York Times Magazine in 2002, the same one that also had Brussels Sprouts “Slaw” with Mustard Butter and Broccoli Puree with Ginger. I’ve been making it ever since. Love this recipe, and I swear that if you don’t tell people it’s brussels sprouts, even if they do hate ‘em, they’ll taste, taste again and chow down. (Many people will be too embarrassed to ask what the dish is, which mean-old-me just loves, but Mr. I-Hate-Vegetables helps me in the kitchen and is up to my no-good tricks and only pretends to chow down in front of the guests.) If I’m not doing plate service, I arrange the puree in a bowl surrounded by brussels-sprouts leaves a la Martha. Only problem is that it’s a giveaway….
(serves 4 to 6)
1 lb. brussels sprouts
1 cup heavy cream
3 T butter
1/2 t. salt, more to taste
1/4 t. freshly ground white pepper, plus more to taste
Pinch freshly grated or ground nutmeg
Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1/2 teaspoon salt, 1/4 teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.