brussels & peas, hazelnut orange butter

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Brussels with Hazelnut and Orange Butter

 

Recipe By :BBC Good Food 2002 December

Serving Size : 10 Preparation Time :0:00

Categories : Side Dishes Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 ounces unsalted butter -- softened

1 small orange -- finely grated zest

2 ounces chopped hazelnuts -- toasted

freshly ground black pepper

2 3/4 pounds Brussels sprouts -- trimmed, halved

12 ounces frozen petite peas

salt -- as needed

 

1. ORANGE BUTTER: Mix butter, orange zest and hazelnuts in a small bowl with

some pepper. Store in the refrigerator. (This can be done 2 to 3 days ahead and

kept covered in the fridge.)

 

2. Put the sprouts into a pan of boiling salted water; bring back to the boil,

cover and cook for 4 to 5 minutes. Pour in the peas and cook for a further 2

minutes. The sprouts should be only just cooked. Drain.

 

3. Put the sprouts and peas back into the pan and toss with the flavored butter

so it melts in. Season with salt and pepper and tip into a warmed serving bowl.

 

Description:

" Easy. Vegetarian. Quick "

Source:

" Angela Nilsen, Good Food Magazine, BBC 2002-12 "

S(Archive):

" mc-format from kitpath on 2002-12-08 "

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Per Serving (excluding unknown items): 177 Calories; 11g Fat (50.9% calories

from fat); 6g Protein; 17g Carbohydrate; 7g Dietary Fiber; 19mg Cholesterol;

67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2

Fat.

 

NOTES : " When I tested this recipe in the Good Food kitchen, even people who

claimed not to like Brussels were tucking in. The flavor is mellowed with the

citrus-nut butter, which you can tuck away in the fridge a few days ahead, to

give you a big more time on Christmas day. " Angela

 

Nutr. Assoc. : 0 0 0 0 0 3468 0