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Suggest a better descriptionTrim 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 | ||
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Calories: 241 | ||
Calories from Fat: 241 (100%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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