Mixed Green Vegetables With Chestnut Butter - cooking recipe

Ingredients
    1 bulb garlic, top cut off and discarded
    5 1/2 tbsp butter, at room temperature
    2 oz cooked chestnuts, finely chopped
    2 tbsp finely chopped fresh flat-leaf parsley leaves
    1 tsp lemon zest
    1 lb broccoli, cut into florets
    10.5 oz Brussels sprouts, halved
    2 None zucchini, roughly chopped
    10.5 oz green beans, trimmed
    4 oz frozen peas
Preparation
    Preheat oven to 400\u00b0F.
    Place garlic on a baking tray and roast for 30 mins, or until soft. Squeeze garlic from cloves into a bowl and discard skins. Mash with a fork then add butter, chestnuts, parsley and lemon zest. Set aside.
    Place broccoli, Brussels sprouts and zucchini in a large steamer basket set over a saucepan of boiling water. Steam for 8-10 mins, until almost tender. Add green beans and peas. Steam for another 2-3 mins, until almost tender. Transfer to a large bowl. Add chestnut butter and toss to coat.

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