Brussels sprouts with hazelnut & orange butter
- Preparation and cooking time
- Prep: -
- Serves 10
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
- STEP 1
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.)
- STEP 2
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.
- STEP 3
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.
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.