Brussel Tops with Rosemary Butter
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
250g butter
1 clove garlic
Juice of ½ lemon
1 sprig of rosemary, picked and chopped
1 fillet of anchovy, finely chopped (optional)
500g Brussel tops
Sea salt and freshly ground black pepper
Method
Mix the butter with the garlic, lemon juice, rosemary, anchovy and seasoning,
being careful with the salt if using, the anchovy is already quite salty. Cut
away any older leaves from the Brussel tops use the trimmed green leaves and
the core that can be cut in half. Place
the leaves in a steamer over a pan of water or another vegetable cooking (baby
carrots), steam to perfection then add a good knob of the rosemary butter, stir
to coat with all the flavours. Any left
over butter can be saved in the fridge to use on anything like new potatoes.
Nutrition Info (per serving): 212 calories, 20 g fat.
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