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
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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.
Serves 6Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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