Brussels Sprouts Puree

• 1 lb Brussels sprout
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly grated nutmeg

1. Trim tough stems from brussels sprouts.
2. With a knife, mark base of each brussels sprout with a shallow"x".
3. Remove about 25 large outer green leaves; set aside.
4. In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
5. Strain with a slotted spoon and transfer to ice water bath to stop cooking.
6. Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
7. Strain; transfer to bowl of ice water.
8. Drain; reserve.
9. Transfer sprouts to food processor.
10. Heat cream and butter in saucepan over low heat until butter has melted.
11. Add salt, pepper, and nutmeg; add to sprouts.
12. Process until combined.
13. Transfer to serving bowl.
14. Arrange reserved leaves around edge of bowl.

brussels, heavy cream, unsalted butter, salt, fresh ground black pepper, nutmeg

Taken from www.food.com/recipe/brussels-sprouts-puree-98058 (may not work)