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Categories:Viewed: 43 - Published at: 5 years ago
Ingredients
- 1 bulb garlic, top cut off and discarded
- 5 1/2 tbsp butter, at room temperature
- 2 oz cooked chestnuts, finely chopped
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- 1 tsp lemon zest
- 1 lb broccoli, cut into florets
- 10.5 oz Brussels sprouts, halved
- 2 None zucchini, roughly chopped
- 10.5 oz green beans, trimmed
- 4 oz frozen peas
Method
- Preheat oven to 400°F.
- Place garlic on a baking tray and roast for 30 mins, or until soft. Squeeze garlic from cloves into a bowl and discard skins. Mash with a fork then add butter, chestnuts, parsley and lemon zest. Set aside.
- Place broccoli, Brussels sprouts and zucchini in a large steamer basket set over a saucepan of boiling water. Steam for 8-10 mins, until almost tender. Add green beans and peas. Steam for another 2-3 mins, until almost tender. Transfer to a large bowl. Add chestnut butter and toss to coat.
