Frozen Brussels Sprouts
Salt and Pepper
Ratio for every pound of Brussels sprouts, use ¾ cup cream and ¼ cup parmesan cheese.
Boil thawed Brussels sprouts in the bag for 10 minutes and drain. Put Brussels sprouts in a food processor with WARM cream. Whirl to desired degree of smoothness. Don’t go crazy here. Stop before you’ve pureed them. Mix with parmesan cheese. Salt and pepper to taste. And there you have Brussels Sprouts Mash. Voila!