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Christmas trimmings, sides and sauces
Brussels sprouts with chestnuts and orange herb butter

Brussels sprouts with chestnuts and orange herb butter

Name: Brussels sprouts with chestnuts and orange herb butter
Yield: Serves 8
Cuisine: British recipes
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

Easy
December 2005

Easy
December 2005

Test kitchen approved

Serves 8
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.

Vegetarian recipes

Nutrition: per serving

Calories: 133kcals
Fat: 6.6g (3.1g saturated)
Protein: 5g
Carbohydrates: 14.4g (5.7g sugar)
Salt: 0.1g

Nutrition: per serving

Calories: 133kcals
Fat: 6.6g (3.1g saturated)
Protein: 5g
Carbohydrates: 14.4g (5.7g sugar)
Salt: 0.1g

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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.