The days of soggy sprouts are now far behind us, banish them from your memory for ever with this simple recipe.
Ingredients
- 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
Method
- 1. 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.
- 2. 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.
- 3. 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.
Nutritional info
Per serving: 133kcals, 6.6g fat (3.1g saturated), 5g protein, 14.4g carbs, 5.7g sugar, 0.1g salt
Chef's tip
To freeze: Make the orange butter and wrap in cling film. Freeze for up to 1 month. Defrost in the fridge for 24 hours, then complete the recipe.