Sprouts with Hazelnuts and Clementine Butter

  • Serves: 5 people
  • Prep time: 10 minutes
  • Cooking time: 6 minutes
    • British

    Sprouts with Hazelnuts and Clementine Butter

    Recipe Information

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    40g Greenvale Salted Butter, softened

    Zest from 1 medium Clementine, finely grated

    Freshly Ground Black Pepper

    500g Brussels Sprouts

    300g Frozen Peas, thawed

    2 tbsp Parsley, freshly chopped


    Mix the clementine zest into the softened butter and season with freshly ground black pepper. Roll into a sausage shape, wrap in foil and chill until required.

    Trim the sprouts, if necessary, and cook in a pan of lightly salted boiling water for 5 minutes. Add the peas, return to the boil and cook for another minute. Drain thoroughly and put into a warmed serving dish. Slice the prepared butter into discs and dot on top.

    Sprinkle over the chopped parsley and serve immediately.

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