Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Brussels Sprouts

Brussels sprouts purée

SidesTove Balle-Pedersen2 Comments
Brussels Sprouts Puree.

Brussels Sprouts Puree.

Brussels sprouts and me had always had a hate hate relationship. I hate hate hate them. Why?? Well They looked cute, and are actually really pretty on the stalk.

But the taste was bitter, and the way my mom served them in a white sauce was not very interesting.

One night I had them roasted with garlic and bacon, OMG it was a good, really good. What is not better with bacon? Months later one of my danish friends served this dish for me, and it was love at first bite. I didn't need any steak, just pass me some more brussels sprouts purée.

This dish was created by Claus Meyer.



  • 700 g brussels sprouts
  • 50 g butter
  • sea salt
  • black pepper (freshly ground)
  • 1 tablespoon honey
  • 1 tablespoon lemon juice


  • 1/2 lemon (lemon juice and zest)
  • 3 tablespoons canola oil
  • 1/2 teaspoon honey
  • sea salt
  • black pepper (freshly ground)


  • 2 shallots (or some thin sliced red onions)
  • 1/4 cup Italien parsley
  • leaves from the brussels sprouts.



Rinse the brussels sprouts, Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Save some of the green outer leaves for the salad. Set them aside in cold water.

Boil a pot of salted water. Cut out the brussels sprouts into quarters and blanch for about 2 minutes until they are tender, but not overcooked.

Put the still hot brussels sprouts directly in a blender and puree them with cold butter, salt, pepper, honey and lemon juice.


Mix up the dressing.

Chop the shallots finely and chop the parsley roughly. Drain the water from the brussels sprout leaves, and wipe them dry. Mix the shallots, brussels sprout leaves, parsley with the dressing.

Serve the salad on top of the puree.

The purée can be served hot or cold with a nice steak or roast. This could be a great side for Thanksgiving.