Brussels sprout mash recipe

By Rachel Allen

  1. Serves 6-8
  2. Takes 5 minutes to make and 7-8 minutes to cook
  3. Rating

If you’re making this mash in advance, just heat it up briskly in an uncovered dish – prolonged covered heat will make the sprouts dull in colour. But it’s also a great lifesaver if you overcook your Brussels on the day itself.

tried and tested
Brussels sprout mash

Ingredients

  1. 500g Brussels sprouts, prepared
  2. 25g butter, plus extra to serve
  3. 75ml double cream
  4. Fresh sage, to garnish (optional)

Method

  1. 1. Put the sprouts in a large pan of salted water, bring to the boil, then cover until the water comes back up to the boil. Uncover and cook for 5-6 minutes, until the sprouts are tender.
  2. 2. In a small pan, melt the butter with the cream over a low heat. Drain the sprouts, then whizz in a food processor with the butter, cream and a pinch of pepper.
  3. 3. Spoon into a serving dish, add a knob of butter and garnish with sage.

Nutritional info

Per serving (based on 6): 159kcals, 14.7g fat (8.8g saturated), 3.2g protein, 3.7g carbs, 2.7g sugar, 0.1g salt

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