| 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.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”