Zesty Hazelnut Broccoli
Yield: 6 servings.
- 1 large clove garlic, minced
- 1 tablespoon oil
- 1 bunch (1-1/2 lbs.) broccoli, chopped
- 1/4 cup water
- 1/2 cup sour cream
- 1 teaspoon horseradish
- 1/4 teaspoon thyme
- 1/2 teaspoon marjoram
- salt & pepper to taste
- 1/2 cup roasted & chopped Oregon hazelnuts
Sauté garlic in oil. Add broccoli and water. Cover and steam until tender crisp over medium heat.
(Most of the liquid should
be gone.) Add sour cream and seasonings.
Heat until hot and sauce slightly thickens. Add nuts, toss and serve.