Medley of Brussels Sprouts, Turnips and Beets with Hazelnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
I love green vegetables and always make an effort to do something special with them for dinner parties, says Jeanne Thiel Kelley, contributing editor to Bon Appétit. Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red. Ingredients:
4 medium-size golden beets, tops trimmed |
1 1/2 pounds brussels sprouts, halved lengthwise |
1 1/4 pounds turnips, peeled, each cut into 8 wedges |
6 tablespoons (3/4 stick) unsalted butter |
1/3 cup minced shallots |
1/3 cup finely chopped hazelnuts |
3 tablespoons chopped fresh thyme |
3 large garlic cloves, minced |
Directions:
1. Preheat oven to 375°F. 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.
2. 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.)
3. Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté 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.
|
|