Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts
This colorful combination of autumnal vegetables is a delicious opportunity to experience the beauty a Wisconsin harvest has to offer, with your eyes as well as your taste buds.
|4 ||medium gold beets, tops trimmed |
|1 1⁄2 lb||Brussels sprouts, halved lengthwise |
|1 1⁄4 lb||turnips, peeled, cut into eighths |
|6 T||unsalted butter |
|1⁄3 c||shallots, minced |
|1⁄3 c||hazelnuts, finely chopped |
|3 tbsp||fresh thyme, chopped |
|3 ||large garlic cloves, minced |
Preheat oven to 375º. Wrap beets in foil and bake about 1 hour, 45 minutes or until tender to the center. Cool in ice water, drain and peel. Cut each beet into eighths. Boil Brussels sprouts in salted water about 6 minutes or until crisply tender. Transfer to ice water to cool. Place turnips in boiling water for about 7 minutes or until crisply tender, drain, chill in ice water.
Over medium heat melt butter and sauté shallots and hazelnuts about 7 minutes or until nuts start to begin to turn golden. Add thyme and garlic. Continue sautéing until nuts are browned. Add cooled Brussels sprouts, beets and turnips; cover and simmer until thoroughly heated, stirring occasionally. Salt and pepper to taste.