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Brussels Sprouts

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By Damien Pignolet

Published 2005

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The world is divided on its appreciation of this lovely winter vegetable. I find them delicious, provided they are small and really fresh. Prepare by removing several outer leaves and trimming the base before boiling them in salted water until tender but still slightly crunchy. Toss in hot melted butter or extra virgin olive oil with a hint of cayenne pepper.
A purée of Brussels sprouts is very good with roast venison, squab or guinea fowl. Cook until quite soft then drain well and purée in a food processor until smooth, working in some good olive oil and salt and pepper to taste. Transfer to a serving dish and scatter with oven-toasted blanched and flaked almonds.

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