BRUSSELS SPROUTS WITH TOASTED HAZELNUT BUTTER
Steps:
- Make the hazelnut butter Heat the oven to 400 F. Put the hazelnuts on a small rimmed baking sheet. Toast in the oven until they are a deep golden brown(the skins will be visibly splitting), 5 to 6 minutes. Wrap the nuts in a clean kitchen towel, let cool for a couple of minutes and then take the skins off by rubbing the nuts together in the towel while still warm. Let the nuts cool Finely chop 1/4 cup of nuts in a food processor. the nuts should be finely ground but not to butter. Coarsely chop the remaining nuts and set aside for garnish In a small bowl combine the nuts,butter,lemon zest,thyme,honey and 1/4 tsp salt. Mix well with a spatula. Set aside and refrigerate if not using right away Cook the Brussels sprouts In a 12 inch skillet heat the olive oil over medium high heat. Add the sprouts and 1 1/2 tsp salt and stir well. Reduce the heat to medium and cook, stirring occasionally and then more frequently as the sprouts begin to brown, until all of the sprouts are golden brown on most sides and have lost their raw colour, about 15 to 18 minutes. add the broth and immediately cover the pan. Cook until the broth has reduced to a few tablespoons, about 2 minutes. Uncover, raise the heat to high and boil off most of the remaining liquid. Take the pan off the heat and add the hazelnut butter in spoonfuls, toss well. season with salt Transfer the sprouts to a warm serving dish and garnish with reserved hazelnuts
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