Purée of Brussels Sprouts

• 1½ lb (700 g) Brussels sprouts
• salt
• 1 oz

Trim the sprouts and add to a pan of boiling, salted water. Cook for 10–15 minutes, or until just tender. Drain thoroughly. Melt the butter in the hot pan and add the cooked sprouts. Season well with freshly milled pepper and sauté gently for a few minutes.

Draw the pan off the heat and pass the sprouts through a Mouli to make a purée. Return to the saucepan and reheat, gradually beatin