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Lots of these side dish/vegetable recipes are listed here as 'Fit for company' but many of them, like this one, could easily fit into any evening's menu.
1 cup hazelnuts, toasted
6 tablespoons butter, cut into ½ inch pieces, room temperature
2 pounds broccoli, stems peeled and cut into ¼ inch-thick slices, florets cut into 1-inch pieces
Finely grind ½ cup hazelnuts in processor. Transfer to large bowl. Add butter and mix with fork until well blended. Season butter mixture to taste with salt and pepper. Coarsely chop remaining ½ cup hazelnuts. Set aside.
Steam broccoli stems in large pot set over medium heat 3 minutes. Add florets and steam until stems and florets are crisp-tender, about 5 minutes longer. Transfer broccoli to bowl with hazelnut butter. Add reserved ½ cup chopped hazelnuts and toss to combine. Season with salt and pepper and serve.
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