Saffron and pistachio butter Brussels sprouts

2
25 minutes

Ingredients

  • 200g of Brussels sprouts
  • 2 tbsp of salted butter, softened
  • 1 handful of pistachio nuts
  • 1/2 tsp chilli flakes
  • 1 pinch of saffron
  • 1 tbsp of hot water
  • salt

Method

1
Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios
2
Add the pistachios to a food processor and pulse until finely ground
3
Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender
4
Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined
5
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
6
Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot