Hazelnuts first caught my attention back in the 1980s when my dad brought home a box of Ferraro Rocher Hazelnut Chocolates around Christmas. I fell in love with the whole hazelnut, wrapped in chocolate cream, encased in a crisp wafer, then robed in milk chocolate and finely chopped hazelnuts. A few years later, I was introduced to Frangelico, the Italian hazelnut liqueur. That also became a favorite of mine. The worldwide popularity of hazelnuts happened with the introduction of Nutella. Hazelnuts will become even more popular this month when Hazelnut Spread M&Ms hit the shelves.
But hazelnuts are not only delicious in sweet offerings. They are becoming a popular nut to snack on. They are known for their heart health and muscle building benefits, due to magnesium, iron, and vitamins B and C. Most of the US grown hazelnuts are from Oregon, but Washington State and Wisconsin are also getting in on this cash crop. They are a great addition to salads and to vegetable dishes like this one, featuring broccoli.
Broccoli with Garlic & Hazelnuts
Broccoli With Garlic & Hazelnuts (adapted from realsimple.com) Total Time Required: 15 Minutes, Serves 4
Ingredients:
1/4 cup hazelnuts- 1- 2 bunches broccoli (about 1 1/2 pounds), cut into long florets
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon each, kosher salt and pepper
How to Make It:
In a small saucepan, toast the hazelnuts over medium heat, tossing them occasionally, until they are fragrant, about 5 to 6 minutes. Roughly chop them and set them aside.
Chop the toasted hazelnuts.
Meanwhile, fill a large saucepan with 1 inch of water. Set a steamer basket over the water and bring the water to a simmer. Place the broccoli in the steamer basket, cover the pot, and steam the broccoli until it is tender, about 4 to 5 minutes. Transfer the broccoli to a bowl or platter.
Steam the broccoli.
Transfer the broccoli to a serving bowl.
Meanwhile in the small saucepan, cook the oil and garlic over low heat until the garlic is just golden, about 4 to 6 minutes.
Cook the garlic.
Remove the pan from the heat and stir in the toasted hazelnuts, lemon juice, and the salt and pepper. Drizzle the garlic & hazelnuts over the broccoli and serve.
Add the garlic & hazelnut mixture to the broccoli.
Hazelnuts also make great savory dishes! ~Linda
Broccoli With Garlic & Hazelnuts (adapted from realsimple.com) Total Time Required: 15 Minutes, Serves 4
Ingredients:
- 1/4 cup hazelnuts
- 1-2 bunches broccoli (about 1 1/2 pounds), cut into long florets
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon each, kosher salt and pepper
How to Make It:
In a small saucepan, toast the hazelnuts over medium heat, tossing them occasionally, until they are fragrant, about 5 to 6 minutes. Roughly chop them and set them aside.
Meanwhile, fill a large saucepan with 1 inch of water. Set a steamer basket over the water and bring the water to a simmer. Place the broccoli in the steamer basket, cover the pot, and steam the broccoli until it is tender, about 4 to 5 minutes. Transfer the broccoli to a bowl or platter.
Meanwhile in the small saucepan, cook the oil and garlic over low heat until the garlic is just golden, about 4 to 6 minutes. Remove the pan from the heat and stir in the toasted hazelnuts, lemon juice, and the salt and pepper. Drizzle the garlic & hazelnuts over the broccoli and serve.