Maxfacts

Brussels sprouts puree

Ingredients

• 600 g Brussels sprouts, prepared and chopped
• 2 shallots, finely chopped
• 2 sticks celery, prepared and finely chopped
• salt, white pepper
• 1 unwaxed lemon, finely grated zest
• 100 g soured cream
• 2 tbsp butter
• handful flat-leaf parsley, shredded

Method

1. In a saucepan, bring salted water to the boil. Add prepared sprouts and cook until soft, about 10 minutes. Drain and set aside. In another saucepan, melt butter over moderate heat. Add shallots and celery, sweat until softened. Add sprouts, parsley and lemon zest, blend to a smooth consistency. Pass through a fine-meshed sieve. Add soured cream, mix well, season to taste.