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
- Steam or boil the brussels sprouts in a shallow pot of water for 15 minutes until tender.
- 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.
- 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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