Medley of brussels sprouts, turnips and beets with hazelnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Medium-size golden beets; tops trimmed | |
| 1½ | pounds | Brussels sprouts; halved lengthwise |
| 1¼ | pounds | Turnips; peeled, each cut |
| ; into 8 wedges | ||
| 6 | tablespoons | Unsalted butter |
| ⅓ | cup | Minced shallots |
| ⅓ | cup | Finely chopped hazelnuts |
| 3 | tablespoons | Chopped fresh thyme |
| 3 | larges | Garlic cloves; minced |
Directions
Preheat oven to 375F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.
Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool.
Drain. (Can be made 1 day ahead. Cover; chill.) Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; saute until nuts begin to brown, about 3 minutes. Add thyme and garlic; saute until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.
Makes 8 to 10 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1056 Calories (kcal); 71g Total Fat; (56% calories from fat); 28g Protein; 97g Carbohydrate; 186mg Cholesterol; 479mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 16½ Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.