Brussel Sprouts with Chestnuts and Orange Herb Butter

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Serves 8

40g unsalted butter, softened

Finely grated zest of ½ orange

Small handful of fresh flat leaf parsley, finely chopped

1kg fresh Brussels sprouts

200g pack cooked and peeled whole chestnuts, roughly chopped

salt and pepper

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.

In Short: This recipe will teach you how to make perfect Brussel Sprouts with Chestnuts and Orange Herb Butter everytime at home

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Posts from the Harvey Norman blog team.

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