Brussel Sprout Purée

• 1 kg (2 lbs) Brussels sprouts
• 60 g (2

Trim the stems and remove any discoloured outer leaves from the sprouts. Blanch them in a large quantity of boiling salted water for 2 minutes. Refresh under cold running water. Place the sprouts in steamer, cover, and steam until tender. Purée in a processor or blender with the butter. Turn into a saucepan, reheat, stirring, then season and add enough cream to make a purée that just falls from