They don’t want, or need, to be soggy, tasteless or grey… liven up your Christmas dinner with this zingy recipe from the team at YesPeas!
Peas And Brussels Sprouts With Hazelnut And Orange Glaze
200g prepared Brussels sprouts
400g frozen peas
50g hazelnuts, roughly chopped
Zest and juice of one orange
Sea salt and black pepper
Cook the Brussels sprouts in boiling, salted water for five minutes or until nearly tender, add the peas, bring to the boil and simmer for a further two minutes. Drain and place into a warm serving dish. Meanwhile, melt the butter in a small heavy-based frying pan. When the butter is foaming, add the chopped nuts and fry for one minute until slightly golden. Add the orange juice and the sugar and boil for a further minute. Add the grated orange zest. Season with a little black pepper and pour the sauce over the vegetables, making sure that they are well covered.
Sign-up to the Kitchen Garden Magazine Newsletter
Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…You can unsubscribe at any time.
About the Author
- From Liverpool to Cornwall – rich harvest for national wildflower centre - 13th October 2020
- The nation is taking on the pandemic – one mile at a time - 13th October 2020
- VISIT THE FIRST BEDWORTH SEED SWAP - 21st September 2020