Tenderstem® with Christmas butter

Tenderstem® with Christmas butter

  • 10 mins preparation

  • 5 mins cooking

  • 4

(The Christmas butter will serve many more than 4 if you don't put the remainder in the freezer, so it could roughly serve 24 if all used)

Ingredients

Ingredients
  • 2 tbsp Rapeseed oil
  • 200g packet of Tenderstem®
For the Christmas butter
  • 250g Salted butter, to room temperature
  • 2 handfuls of finely chopped chestnuts (precooked variety)
  • 2 handfuls of dried cranberries, finely chopped
  • 2 sprigs of fresh rosemary, finely chopped
  • Zest of 2 clementines
  • 1 garlic clove, peeled and finely chopped
  • Salt and pepper
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Method

Tip

The remaining butter mix will sit happily in your freezer for a couple of months ready to melt on your Tenderstem® when needed.

 

Per serving (based on using 1/6th of the butter)

165kcal

14.3g fat

5.9g saturates

6.2g carbs

4.2g sugars

2.3g fibre

2.1g protein

0.3g salt

 

  1. Make the Christmas butter: add all the ingredients (except the Tenderstem®) to the softened butter and combine really well.
  2. Place the butter mix onto some greaseproof paper and shape into a long sausage with a diameter of about 2 inches.
  3. Roll the greaseproof paper around the butter mix and tightly roll it around the butter to form an even sausage shape.
  4. Once it’s tightly rolled with a couple of layers of greaseproof, twist one end tightly and then repeat at the other end until you have a neat sausage shaped butter mix. Place in the freezer to freeze.
  5. Heat a large frying pan over a medium/high heat and add the rapeseed oil. Once hot, fry the Tenderstem® for a few minutes on each side until cooked and slightly charred.
  6. While the Tenderstem® is hot, cut about 1 inch from your Christmas butter roll (about 1/6th of the roll) and place on top of the Tenderstem® to melt. Toss the Tenderstem® through the butter and serve.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.