Cabbage and Sprouts

Sprout puree with creme fraiche
1. 

Even sprout haters and children seem to like this creamy puree.

1kg Brussels sprouts
50g soft unsalted butter
450ml creme fraiehe
1-2 tbsp parsley, finely chopped to sprinkle
sea salt

Trim the tough outer leaves from the sprouts and make an incision in the shape of a cross at the base. Bring a large pot of well-salted water to the boil, then add the sprouts and cook for 6-7 minutes or until just tender. Drain and refresh quickly under cold running water to preserve their colour.

Tip the sprouts into a food processor with the butter, creme fraiche, a good pinch of sea salt and freshly ground black pepper, then puree for a minute or so until smooth. Adjust the seasoning, if necessary.

Gently reheat the puree over a low heat until piping hot. Serve sprinkled with

the chopped parsley.

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