Sprout tops with browned butter and hazelnuts
- January 2011
- Serves 6
- Takes 20 min to make, 15 min to cook
A flavour-packed but simple Sunday lunch or Christmas side dish. Drizzle brown butter over sprout tops and scatter with hazelnuts. Sprout tops come with lots of stalk, so you need to buy quite a few to give you enough to feed a crowd.
Put together an epic roast with our Sunday lunch side dish recipes.
- 15.5g (5.1g saturated)
- 7.7g (7.3g sugars)
- 75g shelled hazelnuts
- 1kg sprout tops
- 50g butter
- 1 tbsp lemon juice
- Preheat the oven to 200°C/fan180°C/gas 6 and bring a big pan of lightly salted water to the boil. Spread the hazelnuts on a baking tray and toast in the oven for about 6 minutes until golden brown. Remove and cool, then rub off any brown skins in a clean tea towel. Coarsely chop, then set aside.
- To prepare the sprout tops, remove and discard the tough, larger leaves from the base of the stalks. Tear out the thick central ribs of the remaining leaves and tear each leaf into large pieces. This will leave about 500g. Drop into the boiling water, making sure they are submerged, then cook for 3-4 minutes until just tender. Drain well, then return to the pan.
- Melt the butter in a small frying pan, then cook over a medium heat, swirling the pan occasionally, until it’s golden brown and smells nutty. Tip the butter over the cooked sprout tops, add the hazelnuts, lemon juice, some salt and plenty of black pepper, then toss together well. Spoon into a warmed serving dish and serve.
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