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.
Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts Directions
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.