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Recipe

Baby Vegetables with Chestnuts and Herb Butter

4
Serves
30 MINS
Prep Time
20 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 1 Baby Brussels Sprouts, 300 grams
  • 1 small garlic clove, crushed
  • 250 grams fresh chestnuts or 439g can whole chestnuts, drained
  • 40 grams butter, softened
  • 2 tbsp finely chopped fresh parsley
  • 1/2 tsp lemon rind
  • 1/4 tsp Salt and freshly ground black pepper
  1. Put softened butter, parsley, garlic and lemon rind in bowl, season with salt and pepper. Mix well.
  2. Spoon along a sheet of baking paper, roll to form a sausage about 10cm long.
  3. Chill until firm.
  4. If using fresh chestnuts, carefully cut a slit in the shell of each chestnut with a sharp knife. Simmer for 10 minutes, peel immediately.
  5. Cook carrots and Brussels sprouts for about 10 minutes in boiling salted water, or until tender, adding peeled chestnuts for final 5 minutes, and canned chestnuts for final 1 minute.
  6. Drain well. Serve topped with slices of herb butter.