Roasted Hazelnut Vegetable Recipes
Root Vegetable Recipe Ingredients:
1¼ cup rutabaga, peeled, rinsed and chopped into 1 inch bite size pieces
1¼ cup parsnips, peeled, rinsed and chopped into 1 inch bite size pieces
1¼ cup baby carrots, peeled, rinsed and chopped into 1 inch bite size pieces
1¼ cup turnips, peeled, rinsed and chopped into 1 inch bite size pieces
1 cup pearl onion, peeled, rinsed and chopped into 2 inch pieces
½ cup celery root, peeled, rinsed and chopped into 1 inch bite size pieces
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 tablespoon olive oil, preferably extra virgin
Water for boiling
1/3 cup toasted hazelnuts, coarsely chopped
- Boil enough water in a large covered saucepan. After a boil, add all the root vegetables that are parsnips, rutabaga, carrots, onions, turnips, and celery root. Cook covered for about 5 minutes or till the root vegetables are almost tender. Drain the vegetables in a colander and leave aside.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. As the oil gets heated stir in the partially precooked root vegetables and sauté for 9 to 10 minutes stirring occasionally to ensure even cooking and to prevent burning from one side. As the vegetables are tender sprinkle coarsely chopped toasted hazelnuts all over them. Serve hot immediately. This recipe makes 10 servings. You may choose to serve root vegetables with hazelnuts along with steamed rice.
- Root vegetables are packed with vitamins, minerals, fiber and antioxidants. In general all the root vegetables are low in calories and fat and high in many other micronutrients.
- Remember not to use excess amount of water for boiling the vegetables as the vital B-complex vitamins and water soluble vitamins can get lost in the boiling process and decrease the nutrient profile of the root vegetables.
- Root vegetable with hazelnut is an easy, low calorie, vegetarian recipe that can be made in less than 30 minutes. This recipe provides only about 77 calories, 2 gm proteins, 10 gm carbohydrates and 4 gm total fats per serving.
- This recipe can also be considered heart friendly as it not only provides very little total fat but also provides negligible amounts of cholesterol and saturated fats.
- Root vegetables with hazelnuts also provides very low sodium that is 62 mg per serving, thus a person on sodium restricted diet or low sodium diet can easily incorporate this recipe in his/her menu.