June 03, 2017
Side Dishes, Dairy, Vegetables,
Brussels sprouts, Australian, British, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Winter, Weeknight Meals, Microwave, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy more
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"I really do love my sprouts!
I have tried all sorts of cooking ways with them and love each and every way.
Lately I have gone back to the way I was served them as a kid, with a small difference to the way my mother cooked them. This bought back memories and did not disappoint.
I have made this a few times lately and the last time added 1 teaspoon of cheddar cheese (wiz) spread to the microwave step.....YUMMY."
Place the sprouts in a large saucepan pan of salted water & bring to the boil, and until the water boils.
When at boiling point uncover the saucepan and cook the sprouts for 6-7 minutes, or until the sprouts are tender.
In a microwave, melt the butter with the cream on low for 10 second intervals until melted. This can be done in s saucepan as well if desired.
Drain the sprouts from the saucepan, then whizz in a food processor with the added butter & cream mix & a pinch of pepper. (A little salt could also be added pending on your tastes.)
Spoon sprouts into a serving dish, add a knob of butter and garnish with chives if using.
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The mashed sprouts take on a whole new dimension, lovely flavour & appearance. They are a perfect companion with ham. I am not too fond of sprouts but I loved this recipe.