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Microwave Spring Green Hearts With Hazelnut Butter Sauce

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10 mins
  • Difficulty: Easy
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Microwave Spring Green Hearts With Hazelnut Butter Sauce

This sauce works well with any vegetable, plus you do not need to use nuts. Chives, tomatoes, parsley and mushrooms all work really well. It’s also a lovely sauce to serve with poached fish or chicken. The secret is to reduce the vinegar and wine until you have a nice syrup consistency. The whisk in the very cold butter in small amounts and it will thicken nicely.


  • 2 medium spring greens, full and heavy salt
  • Salt and coarse ground black pepper
  • For the Sauce
  • 2 tbsp white wine vinegar
  • ½ glass of dry white wine
  • 1 small onion and very finely chopped
  • pinch of salt and pepper
  • 55-75g cold butter, in small cubes
  • 75g roasted, chopped hazelnuts

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  • Place the vinegar, white wine, onions, salt and pepper into a saucepan and bring to the boil.
  • Cook down until you have about 2-3tbsp left.
  • Remove from the heat and add the butter in small cubes whisking all the time.
  • The sauce will thicken naturally.
  • Check the seasoning and adjust if needed, then add the hazelnuts.
  • Keep warm and covered.
  • Remove the outer leaves from the spring greens, and then cut in half lengthways.
  • Place the two heads in half, so you end up with 4 pieces, then place cut side down on 2 microwavable plates
  • Season well with salt and pepper, add a dash of water, and cover with cling film.
  • Make a couple of incisions in the top.
  • Cook on high heat one plate at a time on full power for 3-4 minutes.
  • Once cooked drain the water off, drain well on kitchen towel.
  • Serve sliced or whole on warm plates and spoon over the sauce at the last minute.

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