10 mins
Not Too Tricky
serves 10
About the recipe
Infused butters are a no-brainer when it comes to adding big flavour to your veg, with very little effort. I've chosen a combo of clementine, fresh chilli and thyme here, but feel free to mix things up depending on what you have.
Ingredients
400g Brussels sprouts
400g Tenderstem broccoli
300g frozen peas
FLAVOURED BUTTER
100g soft unsalted butter
1 teaspoon sea salt
½ a lemon
½ a clementine
¼ of a fresh red chilli
1 handful of thyme sprigs
Method
- Mash the butter with a fork. Sprinkle over 1 teaspoon of sea salt, then finely grate over two strokes of lemon and clementine zest. Finely chop the chilli, pick in the thyme leaves, and mash everything together.
- Fill the pan of a steamer with salted water, bring to the boil, then add the sprouts. Place the broccoli in a steamer basket and place on top. Place the peas in a second steamer basket and place on top. Cover and cook for 5 minutes. (If you don’t have a steamer, add the broccoli to the pan of sprouts after 2 minutes, then the peas for the final 2 minutes).
- Drain the veg, tip into a large serving bowl then scoop over the butter and let it melt over all the veg. Toss everything together, and serve.
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