Birds Eye: This recipe is made using Birds Eye peas, for more delicious recipes visit http://www.birdseye.co.uk/recipes
Peas and Brussels Sprouts with Hazelnut and Orange Glaze
Ingredients
- 400 g Garden Peas 400g
- 200 g prepared Brussels sprouts
- 50 g vegan butter
- 50 g hazelnuts, roughly chopped
- zest and juice of one orange
- 1 teaspoon sugar
- sea salt and black pepper
Preparation
- Cook the Brussels sprouts in boiling, salted water for 5 minutes, add the peas, bring back to the boil and simmer for a further 2 minutes. Drain and place in a warm serving dish.
- Melt the vegan butter in a small heavy based frying pan. When the vegan butter is foaming add the chopped nuts and fry for 1 minute until golden. Add the orange juice and the sugar and cook for a further minute. Add the grated orange zest.
- Season and toss the vegetables in the sauce.
Serving tip
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Special recipe. Thanks to Yes Peas! www.peas.org