Tenderstem with hazelnut and orange butter
Author: www.tenderstem.co.uk
Ingredients
- 40g blanched hazelnuts
- zest of 1 small orange
- 70g unsalted butter, softened
- black pepper and sea salt
- 400g Tenderstem
Method
- Toast hazelnuts in a dry frying pan until golden brown. Tip into the centre of a clean tea towel, cover and gently crush with a heavy rolling pin. In a small bowl, work the hazelnuts and orange zest into the butter using the back of a fork. Season to taste and then scrape the butter onto a piece of cling film and roll into a log. Chill. Steam Tenderstem for 3-4 mins, drain and tip into a serving dish, dot with slices of the butter and serve.
