| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Medium-size golden beets |
|
|
tops trimmed |
| 1 1/2 |
lb |
Brussels sprouts, halved |
|
|
lengthwise |
| 1 1/4 |
lb |
Turnips, peeled each cut |
|
|
into 8 wedges |
| 6 |
T |
Unsalted butter |
| 1/3 |
c |
Minced shallots |
| 1/3 |
c |
Finely chopped hazelnuts |
| 3 |
T |
Chopped fresh thyme |
| 3 |
|
Garlic cloves, minced |
INSTRUCTIONS
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: 1/2
Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other
Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”