Oregon Hazelnut Broccoli Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Frozen, chopped broccoli OR-
1 1/2 lbs: Fresh broccoli,
1/4 cup: Butter,
3 tbsp: Flour,
1 tbsp: Powdered chicken stock base,
1 1/2 cup: Milk,
1/4 cup: Water,
1/4 cup: Butter,
1 cup: Herb stuffing mix,
1 cup: Coarsely chopped hazelnuts, roasted Oregon hazelnuts
Directions:
Cook broccoli until tender, drain thoroughly; put into a buttered
1-1/2 quart casserole. In a saucepan, melt 1/4 cup butter, blend in
flour and chicken stock base to make a smooth paste. Gradually add
milk and cook, stirring frequently until thick and smooth. Mix into
broccoli. Heat water and remaining 1/4 cup butter until butter melts;
pour over stuffing mix and hazelnuts and toss. Top broccoli with
hazelnut mixture. Bake uncovered at 400 for 20 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
1-1/2 quart casserole. In a saucepan, melt 1/4 cup butter, blend in
flour and chicken stock base to make a smooth paste. Gradually add
milk and cook, stirring frequently until thick and smooth. Mix into
broccoli. Heat water and remaining 1/4 cup butter until butter melts;
pour over stuffing mix and hazelnuts and toss. Top broccoli with
hazelnut mixture. Bake uncovered at 400 for 20 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp