Brussels sprouts in a mould recipe
information
This is an unusual way to serve Brussels sprouts. In wintertime it makes a welcome change from the usual vegetable dishes. Serve with roast poultry or beef.
ingredients
3/4 kg. (1 1/2 lb) Brussels sprouts, washed, trimmed and cut
Salt
1/4 kg.(1/2 lb) mashed potatoes
25 g (1 oz) butter
1 egg, beaten
2 tbsp fresh single cream or milk
1/4 tsp spoon grated nutmeg
Salt and freshly ground black pepper
Salt
1/4 kg.(1/2 lb) mashed potatoes
25 g (1 oz) butter
1 egg, beaten
2 tbsp fresh single cream or milk
1/4 tsp spoon grated nutmeg
Salt and freshly ground black pepper
method
1. Cook the Brussels sprouts in boiling salted water for 10 to 15 minutes or until just tender. Drain and puree in an electric blender or work through a Mouli-legumes.
2. Put the pureed sprouts in a large mixing bowl. Mix in the mashed potatoes with the remaining ingredients, and salt and pepper to taste. Beat well with a wooden spoon to combine.
3. Put this mixture in a well-buttered 17.5 cm (7 in) round mould or cake tin. Stand in a roasting tin half-full of hot water and bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 45 minutes or until a knife inserted into the mould comes out clean.
4. Leave to stand for 5 minutes. Carefully turn out onto a hot serving platter. Serve immediately.
2. Put the pureed sprouts in a large mixing bowl. Mix in the mashed potatoes with the remaining ingredients, and salt and pepper to taste. Beat well with a wooden spoon to combine.
3. Put this mixture in a well-buttered 17.5 cm (7 in) round mould or cake tin. Stand in a roasting tin half-full of hot water and bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 45 minutes or until a knife inserted into the mould comes out clean.
4. Leave to stand for 5 minutes. Carefully turn out onto a hot serving platter. Serve immediately.
serving amount
serves 4
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more information
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