Mashed Brussels with Parmesan and Cream

1. 1

   Preheat the oven to 325F (160C).

2. 2

   Remove any tatty leaves from the sprouts.

3. 3

   Cook the sprouts in rapidly boiling unsalted water for four minutes.

4. 4

   Drain, then put them in a food processor, along with some salt and pepper.

5. 5

   Process briefly, till no more than coarsely chopped, then season with a very small pinch of nutmeg.

6. 6

   Stir in the cream and most of the cheese.

7. 7

   Scoop into a baking dish.

8. 8

   Scatter with the reserved Parmesan and bake for twenty-five minutes or so, until golden.

No additional tips available.