| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | servings | ||
INGREDIENTS
| 1 | lb | Brussel sprouts -; (4 cups) |
| 1 | lg | Bowl of ice water |
| 1/2 | c | Heavy cream |
| 2 | tb | Unsalted butter |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1/4 | ts | Freshly-grated nutmeg |
INSTRUCTIONS
Trim tough stems from brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x". Separate about twenty-five large outer green leaves; set aside. In pot of boiling salted water, cook brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking. Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 mintes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor. Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl. Makes 6 servings. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 102 Calories (kcal); 11g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 38mg Cholesterol; 452mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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