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Receta Medley Of Brussels Sprouts, Turnips And Beets With Hazelnuts
by Global Cookbook

Medley Of Brussels Sprouts, Turnips And Beets With Hazelnuts
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Ingredientes

  • 4 med -size golden brown beets, tops trimmed
  • 1 1/2 lb Brussels sprouts, halved lengthwise
  • 1 1/4 lb Turnips, peeled, each cut into 8 wedges
  • 6 Tbsp. Unsalted butter
  • 1/3 c. Chopped shallots
  • 1/3 c. Finely minced hazelnuts
  • 3 Tbsp. Minced fresh thyme
  • 3 lrg Garlic cloves, chopped

Direcciones

  1. Preheat oven to 375F. Wrap beets in foil; bake till center is tender when pierced with knife, about 1 hour 45 min. Cold. Peel; cut each beet into 8 wedges.
  2. Cook brussels sprouts in pot of boiling salted water till crisp-tender, about 6 min. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cold. Drain. Add in turnips to pot; boil till crisp-tender, about 7 min. Drain. Transfer to bowl of ice water; cold.
  3. Drain. (Can be made 1 day ahead. Cover; chill.)
  4. Heat butter in heavy large deep skillet over medium-high heat. Add in shallots and hazelnuts; saute/fry till nuts begin to brown, about 3 min. Add in thyme and garlic; saute/fry till nuts are golden brown, about 2 min. Add in all vegetables; cover and cook till heated through, stirring occasionally, about 5 min. Season with salt and pepper. Transfer to bowl and serve.
  5. Makes 8 to 10 servings.