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Vegetables/Side Dishes Bon Appetit
Broccoli 3/1/2001


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Servings: 6

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 inch pieces, room temperature
2 pounds broccoli, stems peeled and cut into inch-thick slices, florets cut into 1-inch pieces

Finely grind 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 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 cup chopped hazelnuts and toss to combine. Season with salt and pepper and serve.

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