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Pureed Brussels Sprouts

Healthycooking's picture
Ingredients
  Vegetable stock 2 Cup (32 tbs)
  Brussels sprouts 20 Ounce (2 Packages, 10 Ounces Each)
  Onion 1 , sliced
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

MAKING
1. In a large saucepan, bring stock to a boil.
Add the Brussels sprouts and onion and return to a boil.
2. Cover, and simmer vegetables for about 10 minutes soft and mushy.
3. Using a slotted spoon, remove the sprouts and onions to a food processor or blender.
4. Pulse in short burst and add a little of the cooking liquid to puree into a smooth paste.
5. Add the sour cream, yogurt, nutmeg and seasonings according to taste and blend for a couple of seconds
6. Empty the puree into a fresh saucepan and heat the puree on a low flame until warm.

SERVING
7. Serve the puree warm as a good substitute for mashed potatoes.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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