Brussels sprouts with chestnuts and orange herb butter
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Easy
- December 2005

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Serves 8
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Ready in 30 minutes
Banish soggy sprouts from your memory forever with this simple and flavoursome brussels sprouts recipe with chestnuts and orange herb butter.
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Vegetarian recipes
- Calories
- 133kcals
- Fat
- 6.6g (3.1g saturated)
- Protein
- 5g
- Carbohydrates
- 14.4g (5.7g sugar)
- Salt
- 0.1g
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
- 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.
delicious. tips
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.
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