There’s something about the flavour of sprouts that goes well with rich goose, turkey or pork.
1 kg Brussels sprouts, trimmed
90 g butter
60 g hazelnuts, toasted, roughly chopped
salt and freshly ground black pepper, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using the tip of a paring knife, cut a cross in base of each sprout to help cook evenly. Arrange in a steamer basket and cook covered over boiling water for about 8–10 minutes.
Melt the butter in a large frying pan over a low heat until lightly browned. Add the hazelnuts and Brussels sprouts and toss for 1–2 minutes. Season to taste and serve.
Brussels sprouts with chestnuts
An alternative to hazelnuts, chestnuts are a popular addition to the Christmas table. Prepare the sprouts as for Brussels sprouts with hazelnuts. Cook the sprouts in a saucepan of boiling salted water for about 15 minutes, then drain. Meanwhile, drain a 250 g can of chestnuts and break up half of them. Heat 40g butter in a saucepan over a gentle heat and toss through the chestnuts for a few minutes, add the drained sprouts and toss together for 5 minutes. Season with freshly ground black pepper and serve. Serves 6–8
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.