Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
250g butter
1 clove garlic
Juice of ½ lemon
1 sprig of rosemary, picked and chopped
1 fillet of anchovy, finely chopped (optional)
500g Brussel tops
Sea salt and freshly ground black pepper
Method
Mix the butter with the garlic, lemon juice, rosemary, anchovy and seasoning,
being careful with the salt if using, the anchovy is already quite salty. Cut away
any older leaves from the Brussel tops use the trimmed green leaves and the core
that can be cut in half. Place the leaves in a steamer over a pan of water or
another vegetable cooking (baby carrots), steam to perfection then add a good
knob of the rosemary butter, stir to coat with all the flavours. Any left over butter
can be saved in the fridge to use on anything like new potatoes.
Nutrition Info (per serving): 212 calories, 20 g fat.
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