Instructions: Trim tough stems from brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x". Separate about twenty-five large outer green leaves; set aside.

In pot of boiling salted water, cook brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.

Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 mintes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.

Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.

Makes 6 servings.

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