| 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 | tb | Unsalted butter |
| 1/3 | c | Minced shallots |
| 1/3 | c | Finely chopped hazelnuts |
| 3 | tb | Chopped fresh thyme |
| 3 | lg | 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:
“Life: the time God gives you to determine how you spend eternity”