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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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3.905265
Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 145 Calories from Fat 41

% Daily Value*

Total Fat 5 g7%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 10.7 mg3.6%

Sodium 361.4 mg15.1%

Total Carbohydrates 21 g7.1%

Dietary Fiber 6.7 g26.9%

Sugars 6.3 g

Protein 8 g16.9%

Vitamin A 24% Vitamin C 208.6%

Calcium 12.1% Iron 16.4%

*Based on a 2000 Calorie diet

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Pureed Brussels Sprouts Recipe