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Brussels sprout purée with roast poussin

By December 17, 2015 , , , ,

It’s that time of year when brussels sprouts are in season and on the menu in many a home and restaurant. Sprouts are the marmite of the vegetable world, you either love them or hate them. I must confess that I’m not the world’s biggest fan, so spent many years eschewing them at xmas dinner no matter how they were cooked. It wasn’t until a few years ago when I had them served as a purée at a restaurant in London that I suddenly had a change of tune. 

So here’s my take on sprout purée, I like to serve this as an alternative to mash at a meal and it pairs well with chicken and fish. I prefer to use baby sprouts as they tend to have a sweeter taste to them. I will warn you, this is not for those of you on a diet as it has plenty of butter and crème fraiche. Think of it as a very indulgent side dish. This is not a dish you should limit to xmas dinner but as soon as sprouts are in season.

Roast poussin with Sprout purée  - serves 2

250g sprouts
50g butter
75g crème fraiche
Salt and pepper to taste

Cook the sprouts in boiling water for 5 - 7 mins or until a knife pierces them easily
Drain the sprouts and place them in a food processor with the butter and crème fraiche and pulse till combined in a smooth purée   

Season with the lemon juice, salt and pepper

1 poussin
1 dessertspoon of oil or duck fat to baste the poussin 
Salt and pepper to season
Half a head of garlic and sprigs of rosemary and thyme to stuff the poussin

Place the poussin in the oven at 200c normal oven 190c fan  for 40 - 50 minutes
To BBQ set the BBQ to indurect at 200c and cook for 40 - 50 minutes or it hits 72c core temp
Once the poussin is cooked, cover with foil and allow to rest in a warm place

To serve; halve the poussin and serve with the purée and the resting juices

You can also pep the purée up with crispy bacon or chopped chestnuts mixed through.

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