Toasted hazelnut & parmesan cream sauce

Yield: 1 Recipe

Measure Ingredient
4 tablespoons Butter; divided
½ cup Toasted Oregon hazelnuts
3 tablespoons Flour
1¼ cup Chicken stock
¼ cup Cream
¼ cup Grated parmesan cheese
⅛ teaspoon Freshly ground black pepper

Yield: 1-½ cups.

Melt 2 tablespoons butter in medium saucepan, over medium high heat.

Add hazelnuts and stir until they are golden brown, about 2 minutes.

Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, parmesan cheese, pepper and one-half of the toasted hazelnuts.

Serve over poached chicken, fish, pasta or vegetables. Sprinkle each serving with some of the remaining butter-toasted hazelnuts.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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