Brussell Sprouts in your Halogen Oven

I dont know about you but I really dont like brussell sprouts. So much so that even though its traditional to have sprouts I like to disguise the flavour!!!

Ingredients

1.5kg Sprouts
284ml double cream
150g parmesan

Instructions

1. Bring a pan of unsalted water to the boil, Remove all the leaves from the outside of the sprouts and place them in the water, lid on, turn down the heat and cook until parboiled - about 4-6 minutes.
2. Drain, then tip into the food processor, along with the cream, salt and pepper. Blend for 20 seconds or so - they should be roughly chopped up, not a smooth purée.
3. Stir all the parmesan into the sprout mash except for enough to sprinkle over the top, then transfer to an ovenproof dish.
4. Sprinkle the left over parmesan on top and bake for 8-10 minutes on HI until the top has developed a fine, crunchy crust.

Happy cooking

This entry was posted on Tuesday, October 28th, 2008 at 9:42 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.