Gastronomixs

Brussels sprouts crème

A deliciously rich crème made from Brussels sprouts.

Makes 800g.

Brussels sprouts crème

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Ingredients

200

g

butter

600

g

Brussels sprouts

2

cloves

garlic

3

g

thyme

300

ml

chicken stock

As needed:

 

salt and pepper

Preparation method

  • Press the butter into a heavy-bottomed pan.
  • Cut the Brussels sprouts in half and press them down in the butter.
  • Crush the garlic and add together with the thyme to the pan with the Brussels sprouts and butter.
  • Add water until the Brussels sprouts are covered halfway and then cover with a cartouche.
  • Place on medium-high heat and cook until the Brussels sprouts are done.
  • Remove the cartouche, so that the liquid can evaporate and the butter starts to brown.
  • Brown the butter and the Brussels sprouts until golden brown and place in the blender.
  • Add as much chicken stock as needed and blend until smooth.
  • Press the mixture through a fine-meshed sieve and season to taste with salt and pepper.

Serving suggestions

  • Use in a composition with components of scallops, rye bread, and thyme.
  • Goes well with pork, sage, and potato.
  • Delicious with components of porcini mushrooms, chestnuts, and parsnip.

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