Saffron and pistachio butter Brussels sprouts

 


Saffron and pistachio butter Brussels sprouts

Ingredients

200g of Brussels sprouts

2 tbsp of salted butter, softened

1 handful of pistachio nut

1/2 tsp chilli flakes

1 pinch of saffron

1 tbsp of hot water

salt

Method

Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios

Add the pistachios to a food processor and pulse until finely ground

Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender

Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined

Place a pan on a moderate heat and add the cooked sprouts. Scrape in the pistachio butter mixture and toss together for a few minutes so that it melts and coats the sprouts

Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot


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