Brussels Sprouts Puree

Brussels Sprouts Puree

Ingredients:
brussels sprouts, raw
cream, fluid, heavy whipping
butter, without salt
salt, table
spices, pepper, black
spices, nutmeg, ground

Directions:
Trim tough stems from brussels sprouts.
With a knife, mark base of each brussels sprout with a shallow"x".
Remove about 25 large outer green leaves; set aside.
In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes.
Strain with a slotted spoon and transfer to ice water bath to stop cooking.
Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes.
Strain; transfer to bowl of ice water.
Drain; reserve.
Transfer sprouts to food processor.
Heat cream and butter in saucepan over low heat until butter has melted.
Add salt, pepper, and nutmeg; add to sprouts.
Process until combined.
Transfer to serving bowl.
Arrange reserved leaves around edge of bowl.