Super steamed greens

Name: Super steamed greens
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 400g Brussels sprouts; 400g Tenderstem broccoli or purple sprouting broccoli; 300g frozen peas

With your favourite flavoured butter

Vegetarian Gluten-free

10 mins

Not Too Tricky

serves 10

About the recipe

Infused butters are a no-brainer when it comes to adding big flavour to your veg, with very little effort – check out the tips below for inspo on combos, but feel free to mix it up depending on what you’ve got.

nutrition per serving

Calories

Fat

14%

Saturates

28%

Sugars

Salt

Protein

10%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie's Cook-Ahead Christmas

By Jamie Oliver

Ingredients

400g Brussels sprouts

400g Tenderstem broccoli or purple sprouting broccoli

300g frozen peas

Top Tip

Add a handful of mixed seasonal greens when you add the peas – savoy cabbage, cavolo nero, rainbow chard and spinach would all be delicious.

Method

Fill the pan of a steamer with salted water, bring to the boil, then add the sprouts. Place the broccoli in a steamer basket and place on top. Place the peas in a second steamer basket and place on top. Cover and cook for 5 minutes. (If you don’t have a steamer, add the broccoli to the pan of sprouts after 2 minutes, then the peas for the final 2 minutes).
Drain the veg, tip into a large serving bowl then scoop over your chosen butter (see below) and let it melt over all the veg. Toss everything together, and serve.

Mash 100g of soft unsalted butter with a fork. Sprinkle over 1 teaspoon of sea salt, then finely grate over two strokes of lemon and clementine zest. Finely chop ¼ of a fresh red chilli, pick in the leaves from a few sprigs of thyme, and mash everything together (you can blitz it all in a food processor or pound in a pestle and mortar, if you like).

Finely grate the zest from ½ a lemon and blitz in a food processor with 100g of soft unsalted butter, a few sprigs of fresh flat-leaf parsley and 25g of watercress, ½ a tablespoon of jarred or fresh grated horseradish, a squeeze of lemon juice and a pinch of sea salt and black pepper (you can pound it all in a pestle and mortar, if you like).