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.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 241 (100%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1g|
|Cholesterol 74.6mg||23 %|
|Sodium 7.5mg||0 %|
|Potassium 32.2mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.8g|
|Protein 0.6g||1 %|
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Calories per serving: 241
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