The humble Brussels as part of a roast beef dish.
I grew up in Bedfordshire (U.K) which was a large arable farming area and the main grower of Brussels. As a child I did not care for these mini cabbages which are always part of a Christmas dinner. They were always either cooked to mush or hard as bullets. I think they can, if poorly prepared, taste bitter to young taste buds. Well this next recipe turns this winter staple into a rich and chunky puree that is the perfect accompaniment to winter dishes.
First remove the base and outside Brussels leaves.
 |
| Dice some butter and have a little Salt and Pepper on hand. |
 |
| Blanch in well salted boiling water. Cook to just tender |
Place in food processor, add the butter and season with salt and pepper then blitz to a chunky puree.
Chill over ice then just warm when needed.
Brussel puree served here with roast beef with all the trimmings. It is a real favorite in our house and sometimes gets eaten even before it reaches the plates…yes, it is that good.
