• 6servings

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Nutrition Info . . .

MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Hazelnuts - toasted

  2. 6 tablespoons 90ml Butter - cut into 1/2" pieces

  3. Room temperature

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 2 lbs 908g / 32oz Broccoli - stems peeled

  7. And cut 1/4"-thick slices, florets cut Into 1" pieces

Instructions Jump to Ingredients ↑

  1. Finely grind 1/2 cup hazelnuts in processor. Transfer to large bowl. Add butter and mix with fork until well blended. Season butter mixture to taste with salt and pepper. Coarsely chop remaining 1/2 cup hazelnuts; set aside.

  2. Steam broccoli stems in large pot set over medium heat 3 minutes. Add florets and steam until stems and florets are crisp-tender, about 5 minutes longer. Transfer broccoli to bowl with hazelnut butter. Add reserved 1/2 cup chopped hazelnuts and toss to combine. Season with salt and pepper and serve.

  3. This recipe yields 6 servings.


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