Ingredients:
1 1/2 kg Brussels sprouts
284 ml double cream
150 g parmesan cheese, grated
salt and pepper, to taste
Directions:
Preheat the oven to 175 C or 350 F.
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.
Drain and put in a food processor, along with the cream and some salt and pepper.
Whizz for about 20 seconds until they’re just roughly chopped but not a puree.
Stir in the parmesan, leaving a bit aside.
Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
Bake until the top gets a fine, crunchy crust.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.