The Morris Minor of vegetables

Noone can accuse of us of not being fair to all vegetables. Sprouts, having been shredded, eaten bare and naked, stir-fried and souped have just undergone their final manifestation - Sprout Puree.
BRUSSEL SPROUT PUREE
16 brussel sprouts
A generous knob of butter
3-4 tbsp of creme-fraiche
Salt and pepper to season
Bring a pan of water to boil. Quarter the brussel sprouts and when the water is boiling, add them to the water and cook them for around 5 minutes. Take them out of the water with a slotted spoon and place them in a bowl. Keep back a few sprout leaves.
Add a generous knob of butter and two tablespoons of crème fraiche or double cream. Using a blender or hand-blender, reduce them to a puree. Add salt and pepper.

This is surprisingly nice. Freddie likes the texture of the puree. But to be honest, putting so much effort into the humble brussel sprout is a bit like customising a Morris Minor. Its a simple, noble, modest vegetable without airs or graces. And to add the culinary equivalent of go-fast stripes is slightly insulting. Freddie must have sensed this because although he tasted the sprout puree, enjoyed the shredded sprout stir fry - the biggest surprise came when he popped one simply steamed sprout into his mouth and declared that sprouts tasted good. So on that note we bid farewell to the Morris Minor of vegetables. The Great Big Vegetable Challenge moves on...