Brussels Sprouts with Hazelnut Butter

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Cook this vegetable dish anytime of the year to serve with roast chicken or duck breast – brussels sprouts are not just for Christmas! Increasingly the supermarkets are carrying them during them year. They are so good for you. If you don’t have hazelnuts, use flaked or crushed almonds, pecans, walnuts or even cashew nuts.

Serves 8 (recipe halves easily)


1.25kg brussels sprouts
60g hazelnuts, blanched
60g butter
Salt and freshly ground black pepper
Shredded rind of one lemon


1. Trim the sprouts, discarding any damaged leaves.

2. Make a cross in the stalk end of each one.

3. Toast the nuts in a dry pan or in the oven for a few minutes until golden. Chop finely.

4. Melt the butter in a saucepan and mix with the hazelnuts.

5. Cook the sprouts in boiling salted water or in a steamer until just tender. Do not allow them to over-cook and become soggy.

6. Drain the brussels sprouts and return to the pan.

7. Add the hazelnut butter, lemon rind and season to taste. Toss lightly together and serve (or keep warm in the oven).

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