Brussels Sprout Purée with Toasted Cashew Nuts

Name: Brussels Sprout Purée with Toasted Cashew Nuts
Ingredients: 1 oz/28 g butter; 1 oz/28 g flour; ½ pint/285 ml milk; 2 lb/900 g Brussels sprouts; Salt and freshly ground black pepper; Freshly grated nutmeg; Salt and freshly ground black pepper; 2 oz/56 g toasted cashew nuts, chopped, to garnish

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This purée is enjoyed here by those who don’t actually like Brussels sprouts whole. The cashew-nut garnish adds a good contrasting crunch.

Ingredients

For the sauce

1 oz/28 g butter
1 oz/28

Side dish
Stew
Vegetarian

Method

Melt the butter and stir in the flour to make a roux. Add the milk a little at a time, stirring continuously, bring to the boil, and simmer until the sauce has thickened.

Put the sprouts into a saucepan and pour boiling water over them to a depth of about 1 inch/2.5 cm. Cover the pan with a lid and cook over a high heat for 10–15 minutes, until the sprouts are tender.

Put the sp