Sides

Baby Vegetables with Chestnuts and Herb Butter

Nothing says traditional like chestnuts and Brussels sprouts! Adding Dutch carrots, lemon and garlic makes for an exciting new twist.

Serves 4.
Prep Time: 30 minutes (approx.) plus chilling.
Cooking Time: 20 minutes.

Ingredients

• 1 x 300g punnet baby Brussels sprouts
• 1 bunch Dutch carrots, trimmed and scrubbed
• 1 small garlic clove, crushed
• 250g fresh chestnuts or 439g can whole chestnuts, drained
• 40g butter, softened
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp lemon rind
• Salt and freshly ground black pepper

Cooking Instructions

• Put softened butter, parsley, garlic and lemon rind in bowl, season with salt and pepper. Mix well.
• Spoon along a sheet of baking paper, roll to form a sausage about 10cm long.
• Chill until firm.
• If using fresh chestnuts, carefully cut a slit in the shell of each chestnut with a sharp knife. Simmer for 10 minutes, peel immediately.
• 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.
• Drain well. Serve topped with slices of herb butter.