Pureed Brussels Sprouts in Nutmeg Cream

I'm not crazy about Brussels Sprouts, but my hubby is.

Hence, I'm always looking for new ways to prepare them.

This looks a very interesting way to serve them, great for the christmas dinner.

Ingredients:
500g Brussels sprouts
75ml creme fraiche
Freshly ground nutmeg
125g roasted chestnuts, roughly chopped

Method:
Cook the sprouts in boiling water for 5 minutes. They should still be quite firm.
Drain them, then put them in a food processor with the creme fraiche and nutmeg.
Pulse-blitz them to a coarse mash.
Add the chestnuts to the puree, leaving a small amount to sprinkle on the top before serving.
Heat in a heavy pan for a couple of minutes before serving sprinkled with reserved nuts.