Westnut Hazelnut Recipes -

Broccoli with Hazelnut-Butter Sauce

Submitted by Star Tribune-Minneapolis

Serves: 6
Prep Time: 30 minutes

  • 4 oz. hazelnuts
  • 1 2lb. head of broccoli or 2 10oz. packages
  • frozen broccoli spears
  • 1/2 cup (1 stick) butter
  • 2 teaspoon tarragon vinegar

Well in advance of serving time, preheat oven to 350 degrees. Spread the hazelnuts out on a cookie sheet and bake them about 10 minutes.

Pour the toasted nuts into a clean kitchen towel. When they have cooled slightly, gather the towel and rub the hazelnuts back and forth against each other and the towel to rub off the papery peel. Go over the nuts one at a time to remove any remaining loose peel. Chop the nuts finely.

If using fresh broccoli, wash, separate the stems, making deep x cuts in the bottom of each to speed cooking. Bring a pot of salted water to the boil, add the broccoli, reduce heat and simmer 12-15 minutes, until tender. If using frozen broccoli spears, prepare according to package directions.

Drain well.

Melt the butter in a small saucepan. As soon as it has melted, stir in the chopped nuts and cook about a minute, until they are light brown. Add the vinegar, which will sputter. Stir and pour over warm broccoli.

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