Brussels sprout puree (Purè di cavolini di Bruxelles) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on February 29, 2012

    This recipe results in a nice purée texture wise but it is far too bitter. I added a bit more butter and cream hoping the richness would cut the bitterness but it didn't do much. Plus the 15 minute pan frying doesnt add much and just adds time to the cooking. I actually tossed the leftovers out as I didn't think it was salvageable.

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