Mashed Brussels Sprouts With Parmesan And Cream Recipes

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CREAMY PARMESAN BRUSSELS SPROUTS



Creamy Parmesan Brussels Sprouts image

The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!

Provided by Christine-CanadianCook

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h35m

Yield 8

Number Of Ingredients 7

1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
  • Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
  • Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g

MASHED BRUSSELS SPROUTS WITH PARMESAN AND CREAM



Mashed Brussels Sprouts With Parmesan and Cream image

Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. The 20 minutes cooking time is an estimate.

Provided by Sackville

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 kg Brussels sprouts
284 ml double cream
150 g parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Preheat the oven to 175 C or 350°F.
  • Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes.
  • Drain and put in a food processor, along with the cream and some salt and pepper.
  • Whizz for about 20 seconds until they're just roughly chopped but not a purée.
  • Stir in the parmesan, leaving a bit aside.
  • Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
  • Bake until the top gets a fine, crunchy crust.

Nutrition Facts : Calories 546.5, Fat 39.4, SaturatedFat 23.6, Cholesterol 132.2, Sodium 679.6, Carbohydrate 30.2, Fiber 9.8, Sugar 6.9, Protein 25.5

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