Oregon Hazelnut Bell Pepper & Leek Saut Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Red bell peppers,
2: Green bell peppers,
2: Leeks,
2 tbsp: Butter,
1/2 cup: Roasted & chopped hazelnuts, Oregon hazelnuts
Salt & pepper to taste,
Directions:
Yield: 4 to 6 servings.
Cut the peppers into thin strips. Slice the leeks on the diagonal into
1/2-inch pieces. Melt butter in a medium saut
pan. Add the peppers
and the leeks; cook over medium heat for a minute or two. Add
hazelnuts, and continue cooking for another five minutes. Add salt
and pepper, to taste.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Cut the peppers into thin strips. Slice the leeks on the diagonal into
1/2-inch pieces. Melt butter in a medium saut
pan. Add the peppers
and the leeks; cook over medium heat for a minute or two. Add
hazelnuts, and continue cooking for another five minutes. Add salt
and pepper, to taste.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp