And even though I am a big fan of Brussels sprouts and will probably just sauté them off with a little butter and bacon, this Brussels sprout purée was given a cautious thumbs-up by my 12-year-old.
BRUSSELS SPROUT PUREE
(serves 6-8 as a side)
1 kg Brussels sprouts
Big knob of butter
150ml creme fraiche
250g cooked, peeled chestnuts
½ tsp grated nutmeg
salt and black pepper
squeeze of lemon juice
1 tsp caster sugar
Cook the Brussels sprouts in boiling salted water till just soft, but not total mush. Drain the sprouts and whiz them in a food processor on pulse, together with all the other ingredients.
This can be cooled down fully and reheated the next day, but you may have to add a splash of water as it will dry out overnight. Season to taste and enrich with a glug of olive oil or another knob of butter.