Mixed Green Vegetables With Chestnut Butter - cooking recipe
Ingredients
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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
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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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