Mashed Brussels Sprouts With Parmesan And Cream

1. 1

   Preheat the oven to 175 C or 350u00b0F.

2. 2

   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.

3. 3

   Drain and put in a food processor, along with the cream and some salt and pepper.

4. 4

   Whizz for about 20 seconds until they're just roughly chopped but not a puree.

5. 5

   Stir in the parmesan, leaving a bit aside.

6. 6

   Put in an ovenproof dish and sprinkle the remaining parmesan over the top.

7. 7

   Bake until the top gets a fine, crunchy crust.

* Per serving · 4 servings · Values may vary.

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