Brussels Sprouts With Black Pepper Butter & Hazelnuts

1. 1

   Crush the peppercorns in a mortor and pestle and then combine in a small bowl with the softened butter.

2. 2

   Refrigerate until needed.

3. 3

   Cut a small slice from the stalk end of each Brussel Sprout to help separate the leaves, Pull off the outer leaves of the sprouts very carefully and finely slice the tight centres.

4. 4

   Heat the oil in a large frying pan and add the hazelnuts and saute for 2 minutes until toasted.

5. 5

   Add the Brussel sprouts and stock and saute for a further 2 minutes then season with salt to taste.

6. 6

   Remove from the heat and toss through the black pepper butter.

7. 7

   Put into a serving bowl or on individual plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.