Gastronomixs

Brussels sprouts purée

Brussels sprouts purée

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Ingredients

1

kg

baby Brussels sprouts

400

ml

whipping cream

1

tbsp

cider vinegar

2

tbsp

olive oil

 

 

salt and pepper

Preparation method

  • Clean the Brussels sprouts and blanch in water seasoned with salt.
  • Place in a thermo blender together with the whipping cream, cider vinegar, and olive oil and heat to 70°C while blending until completely smooth.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a component in a composition with fish, such as fried pike perch, monkfish, or mullet.

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