Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brussels Sprout And Fromage Frais Puree
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- #4406
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound Brussels sprouts
1 ounce butter
1 tablespoon fromage frais
1 teaspoon pepper and salt
1/4 teaspoon grated nutmeg
directions
Place the sprouts in a pan of boiling salted water and boil for 7-8 minutes until just cooked through but still bright green.
Drain the sprouts and place in a food processor and whizz until just pureed.
Stir in the butter, fromage frais, pepper and salt. Spoon into a dish. Fluff up and serve hot.
added by
irice
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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