Brussel Sprout and Broccoli Purée

Add a dash of Brussel Sprout & Broccoli Puree to your meals for better health.

Broccoli and Brussel Sprout come from cabbage family and are known to be some of the healthiest vegetables out there.

They are packed with good nutrition; broccoli contains vitamins A and E, folate, calcium and iron. It has a higher vitamin C content than oranges and carries the carotenoid compounds lutein and zeaxanth – all powerful antioxidants that boost your cognitive functions and combat the ageing processes. Brussels sprouts are high in vitamin K, C, A, vitamin B-6, folate, potassium and manganese. Both of these vegetables carry cancer fighting substances such as sulforaphane and for this reason they should be included into our daily diet.

One of the ways to make these vegetables more palatable is turning these into tasty puree that can be consumed as a side dish with your meat roast or grilled fish.

I have shared today with you 2 recipes that we pass onto our students at Trupp Cooking School. These come form our Vegetarian Main Course cooking class, as well as our Chef @ Home Cooking Academy. Both are tried, tested and loved by everyone. Enjoy ! 🙂

brussel sprouts

Brussel Sprout Puré

Preparation Time:            10 minutes

Completion Time:            20 minutes

Special equipment:           Blender

Makes:                                 4 serves



4 heaped cups Brussels sprouts (approx. 600 – 800 grams)

1 garlic clove, peeled

4 tablespoons butter

⅓  -½ cup cream

2 tablespoons chopped parsley

Salt and pepper


Cut the brussel sprouts and garlic in halves.

Place them with the butter into a pot and cover 1 cm high with water.

Place a lid onto the pot and boil for 15 – 20 minutes.

When the sprouts are cooked add the cream and parsley, transfer the mix to the blender.

Mix to a chunky puree, season with salt and pepper.


Serve the puree straight away as it is not suitable for reheating.

What can you serve with this vegetable?

It goes well with a winter roast and grilled fish.


Broccoli Purée

Preparation Time:            10  minutes

Completion Time:            15 minutes

Special Equipment:         Blender

Makes:                                 4 serves




2 – 4 stems broccoli (depending on size)

2 tablespoons butter or use coconut oil

½ cup double cream

2 tablespoons chopped parsley or coriander (use wild garlic if it is available)

Salt and pepper

Olive oil



Wash the broccoli, chop it very fine and even.

Place placed broccoli with very little (enough to cover the bottom of the pot) of water and butter into a stockpot and bring quickly to the boil.

Cook for 3 – 4 minutes.

Transfer to a mixer bowl, add the cream, salt and pepper and blend it to a fine purée

Transfer the puree back to the stock pot and reheat

Add the chopped parsley or coriander and dash of olive oil and serve.



Needs to be served immediately as the puree will loose its lovely green colour.


What can you serve with broccoli puree?

It goes well with a winter roast and grilled fish.