Oregon hazelnut broccoli
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Frozen, chopped broccoli OR- |
| 1½ | pounds | Fresh broccoli |
| ¼ | cup | Butter |
| 3 | tablespoons | Flour |
| 1 | tablespoon | Powdered chicken stock base |
| 1½ | cup | Milk |
| ¼ | cup | Water |
| ¼ | cup | Butter |
| 1 | cup | Herb stuffing mix |
| 1 | cup | Coarsely chopped hazelnuts (roasted Oregon hazelnuts) |
Directions
Cook broccoli until tender, drain thoroughly; put into a buttered 1-½ quart casserole. In a saucepan, melt ¼ cup butter, blend in flour and chicken stock base to make a smooth paste. Gradually add milk and cook, stirring frequently until thick and smooth. Mix into broccoli. Heat water and remaining ¼ cup butter until butter melts; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture. Bake uncovered at 400 for 20 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board