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brussels sprouts + hazelnut butter

serves two
20g chopped hazelnuts
20g butter, softened
300g brussels sprouts
salt + black pepper

Dry fry the hazelnuts until golden. Cool. Mix into the butter. Boil the sprouts in salted water for about 10 minutes until tender. Drain, toss the the hazelnut butter and season to taste.
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This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me