maandag 15 december 2008

Brussels sprouts with chestnuts and orange herb butter

40g unsalted butter, softened
Finely grated zest of ½ orange
Small handful of fresh flatleaf parsley, finely chopped
1kg fresh Brussels sprouts
200g pack cooked and peeled whole chestnuts, roughly chopped

Make the orange butter:

Put the butter, zest and parsley in a bowl, season, and beat until smooth.
Wrap in greaseproof paper and chill for 15 minutes.

Wash the sprouts in salted water.
Drain, rinse, and discard any damaged leaves.
Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes.
Drain and plunge into cold water.
Repeat, until cool, then drain and set aside.

Just before serving, melt half the orange butter in a frying pan over a medium-high heat.
Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender.
Season and put in a serving dish.
Dot the rest of the butter over the top to serve.

Recipe with thanks to Mitzie Wilson

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