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© Pernille Pedersen

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Toast the hazelnuts in a pie pan for about 12 minutes, or until the skins blister. Let cool slightly, then transfer the nuts to a kitchen towel and rub to remove the skins. Coarsely chop the nuts.

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  • In a steamer, cook the broccoli until just tender, about 5 minutes.

  • In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring, until the garlic is pale golden, about 2 minutes. Add the broccoli and crushed red pepper and toss. Season with salt and cook, stirring occasionally, until tender, 1 to 2 minutes. Serve hot or at room temperature.

Notes

One Serving Calories 125 kcal, Total Fat 9.2 gm, Saturated Fat .7 gm

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