brussel sprout "sauce"?

Having leftover main ingredients can spark a wealth of new ideas. Last week, we had a stash of braised oxtail and some remaining brussel sprouts left on the stalk. Oxtail meat works fantastic for ravioli, but I wanted to incorporate a flavor contrast to the richness of the oxtail. Instead of roasting the brussel sprouts until sweet and caramelized, could I turn it into a sauce?


I sliced the brussel sprouts in half and boiled them in salted water until just tender. Next, the brussel sprouts were shocked in ice water to preserve the bright green color. Once the sprouts were cool, I blended them with a bit of the salted boiling liquid, a touch of honey, salt, pepper and olive oil. The puree was then strained through a sieve. The result? A silky smooth sauce with a focused, lightly sweet flavor of brussel sprouts, and just the faintest edge of vegetal bitterness... a nice counterpart to the ravioli.


Plated with a bit of sauteed spinach and garlic, parmigiano and chili oil to round out the dish... makes me think there's some potential to turn some other vegetables into sauces.