Medley Of Brussels Sprouts, Turnips And Beets With Hazelnuts
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
39
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (3/4 stick)1 cup
Shallot (minced)3 tbsps
Thyme (chopped fresh)3 large
Garlic Cloves (minced)Directions:
1
Preheat oven to 375°F
2
Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes
3
Cool
4
Peel; cut each beet into 8 wedges
5
Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes
6
Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool
7
Drain
8
Add turnips to pot; boil until crisp-tender, about 7 minutes
9
Drain
10
Transfer to bowl of ice water; cool
11
Drain
12
(Can be made 1 day ahead
13
Cover; chill
14
) Melt butter in heavy large deep skillet over medium-high heat
15
Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes
16
Add thyme and garlic; sauté until nuts are golden, about 2 minutes
17
Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes
18
Season with salt and pepper
19
Transfer to bowl and serve
20
Preheat oven to 375°F
21
Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes
22
Cool
23
Peel; cut each beet into 8 wedges
24
Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes
25
Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool
26
Drain
27
Add turnips to pot; boil until crisp-tender, about 7 minutes
28
Drain
29
Transfer to bowl of ice water; cool
30
Drain
31
(Can be made 1 day ahead
32
Cover; chill
33
) Melt butter in heavy large deep skillet over medium-high heat
34
Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes
35
Add thyme and garlic; sauté until nuts are golden, about 2 minutes
36
Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes
37
Season with salt and pepper
38
Transfer to bowl and serve