Smashed Brussels Sprouts

this is my version of comfort food

this is my version of comfort food

There’s just something about winter that makes me want to mash all the vegetables.

For me the ultimate comfort food is a vegetable mashed with butter and/or cream into a rich, smooth, filling and belly-warming puree.

(I tried to explain this to Hubs. He looked at me open-mouthed and, after a slight pause, said: “Vegetables are your comfort food? Vegetables.”)

This winter I’ve expanded my already-extensive mashed vegetable repertoire to include veggies that aren’t commonly eaten in mash form, like sprouts.

You just bash them around the pan a little and apply some pressure with a fork and those beauties split right open. Add some butter, garlic and shallots and you’ve got yourself a delicious slaw-type thing.

Smashed Brussels Sprouts (serves 3-4)

  • 20 brussels sprouts
  • 2 tbsps butter
  • 1 clove garlic, minced
  • 1 large shallot, finely sliced
  1. Steam or boil the brussels sprouts in a shallow pot of water for 15 minutes until tender.
  2. While the sprouts are cooking, melt a tbsp of butter in a small pan. Add the garlic and shallots and cook over a medium heat for 10 minutes until the onion has softened.
  3. Drain the sprouts then add the remaining butter and mash gently with a fork. Stir in the shallots and garlic and serve immediately.

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