| 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.
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