Brussels with hazelnut & orange butter
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
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rating
Difficulty and servings
Serves 10
Preperation and cooking times
Prep 20 30 mins
Vegetarian
- Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
- Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
- Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Toasting hazelnuts
If you can't find a packed of ready-toasted hazelnuts, there are two ways of toasting hazelnuts yourself. The first is to spread them out on a thick baking sheet and toast under the grill. The second, less fiddly way is to heat a heavy-based frying pan, add the nuts and dry-fry until they are browned. Both methods require persistent jiggling to stop the nuts from burning.
Recipe from Good Food magazine, December 2002 .
Per serving for ten
156 kcalories, protein 6g, carbohydrate 7g, fat 12 g, saturated fat 5g, fibre 6g, salt 0.49 g
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Ingredients
- 85g butter , softened
- finely grated zest of 1 small orange
- 50g chopped toasted hazelnuts (you can buy these in a packet)
- 1¼ kg Brussels sprouts , trimmed and halved
- 340g packet frozen petits pois
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Difficulty and servings
Serves 10
Preperation and cooking times
Prep 20 30 mins
Vegetarian
New take on sprouts
Ingredients
- 85g butter , softened
- finely grated zest of 1 small orange
- 50g chopped toasted hazelnuts (you can buy these in a packet)
- 1¼ kg Brussels sprouts , trimmed and halved
- 340g packet frozen petits pois
Per serving for ten
156 kcalories, protein 6g, carbohydrate 7g, fat 12 g, saturated fat 5g, fibre 6g, salt 0.49 g
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05 December 2007
Carol rated this recipe
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