Medley of brussels sprouts, turnips and beets with hazelnuts

1 servings

Ingredients

Quantity Ingredient
4 Medium-size golden beets; tops trimmed
1½ pounds Brussels sprouts; halved lengthwise
1¼ pounds Turnips; peeled, each cut
; into 8 wedges
6 tablespoons Unsalted butter
⅓ cup Minced shallots
⅓ cup Finely chopped hazelnuts
3 tablespoons Chopped fresh thyme
3 larges Garlic cloves; minced

Directions

Preheat oven to 375F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.

Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool.

Drain. (Can be made 1 day ahead. Cover; chill.) Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; saute until nuts begin to brown, about 3 minutes. Add thyme and garlic; saute until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.

Makes 8 to 10 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1056 Calories (kcal); 71g Total Fat; (56% calories from fat); 28g Protein; 97g Carbohydrate; 186mg Cholesterol; 479mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 16½ Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Related recipes