BRUSSELS SPROUT PUREE

Preparation Method :

• Remove any discolored leaves from the sprouts, trim the stem ends, and parboil for 5 minutes in salted water. Drain well.
• Heat the butter in a heavy frying pan (skillet), and toss the sprouts until well coated.
• Add the potato and stock, bring to the boil, then cover the pan tightly and simmer for 15 to 20 minutes, or until the vegetables are very tender.
• Cool slightly, then puree in a blender or food processor until smooth. Return the puree to the pan and, over gentle heat, beat in the hot milk, mace, and salt and pepper to taste.