Brussels Sprouts With Black Pepper Butter & Hazelnuts |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Had this last night, adapted from a recipe from a New Zealand Magazine. Great way to have sprouts Ingredients:
1/2 teaspoon black peppercorns |
40 g softened butter |
500 g brussels sprouts (small if possible) |
1 teaspoon olive oil |
70 g coarsely chopped hazelnuts |
2 tablespoons vegetable stock |
salt |
Directions:
1. Crush the peppercorns in a mortor and pestle and then combine in a small bowl with the softened butter.
2. Refrigerate until needed.
3. Cut a small slice from the stalk end of each Brussel Sprout to help separate the leaves, Pull off the outer leaves of the sprouts very carefully and finely slice the tight centres.
4. Heat the oil in a large frying pan and add the hazelnuts and sauté for 2 minutes until toasted.
5. Add the Brussel sprouts and stock and sauté for a further 2 minutes then season with salt to taste.
6. Remove from the heat and toss through the black pepper butter.
7. Put into a serving bowl or on individual plates.
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