Ever since i've seen the red cabbage puree here, i had it in my head to try making a brussels sprout puree. So I did. I added too much vinegar and tried to remedy that by adding maple sirup which added a nice sweetness, but it was still too acidic. Edible but next time i'll use half the vinegar or something milder, maybe some cider vinegar. Also i had already driseled chorizo-oil all over the thing when i got the idea, that it might look nice to have a pool of it one the puree, so it was a little heavy on the oil, but as a proof of concept dish i liked it.
