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Brussels sprout mash

Name: Brussels sprout mash
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 500g Brussels sprouts, prepared; 25g butter, plus extra to serve; 75ml double cream; Fresh sage, to garnish (optional)

Published: 30 Nov 08
Updated: 18 Mar 24

This Brussels sprout mash recipe is the perfect side dish for Christmas or any Sunday roast.

Easy
December 2008

Test kitchen approved

Serves 6-8
Takes 5 minutes to make and 7-8 minutes to cook

This Brussels sprout mash recipe is the perfect side dish for Christmas or any Sunday roast.

Nutrition: per serving

Calories: 159kcals
Fat: 14.7g (8.8g saturated)
Protein: 3.2g
Carbohydrates: 3.7g (2.7g sugar)
Salt: 0.1g

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Ingredients

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

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Method

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.
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.
Spoon into a serving dish, add a knob of butter and garnish with sage.

Recipe from December 2008 Issue

Nutrition

Nutrition: per serving

Calories: 159kcals
Fat: 14.7g (8.8g saturated)
Protein: 3.2g
Carbohydrates: 3.7g (2.7g sugar)
Salt: 0.1g

delicious. tips

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.