1 cup hazelnuts
6 tablespoons butter
room temperature
Salt
Freshly-ground black pepper
2 pounds broccoli
and cut 1/4"-thick slices, florets cut
into 1" pieces
Directions: one line for each direction. When saved the lines will be numbered.
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.
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.
This recipe yields 6 servings.
Notes: Recipe from the article "Fresh From The Farmers Market" by Sally Sampson
