Root Vegetables with Hazelnuts

Vegetarian Root Vegetables with Hazelnuts Recipe

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Root vegetables are a versatile and nutritious addition to any meal. This recipe for Root Vegetables with Hazelnuts combines the earthy flavors of rutabaga, carrots, pearl onions, and celery root with the rich crunch of toasted hazelnuts. It's a simple yet elegant dish that is sure to impress your family and friends.

History

Root vegetables have been a staple in diets around the world for centuries. They are known for their hearty flavors and nutritional benefits. This recipe takes traditional root vegetables and elevates them with the addition of hazelnuts for a modern twist on a classic dish.

Ingredients

4 cups assorted root vegetables (such as parsnips, turnips, and/or rutabaga), peeled and cut into 1-inch pieces
1 cup baby carrots
1 cup pearl onions
0.5 cup celery root
1 tbsp olive oil
0.13 tsp salt
0.13 tsp white pepper
0.33 cup hazelnuts

How to prepare

In a large saucepan, bring a small amount of water to a boil. Add assorted vegetables, carrots, pearl onions, and celery root. Cook covered for about 5 minutes or until the vegetables are nearly tender.
Drain the vegetables.
In a large skillet, heat olive oil over medium heat.
Add the pre-cooked vegetables, salt, and pepper to the skillet. Cook for 8 to 10 minutes or until the vegetables are just tender, stirring occasionally.
Sprinkle toasted hazelnuts over the cooked vegetables.

Variations

Feel free to mix and match your favorite root vegetables in this recipe. You can also try using different nuts, such as almonds or walnuts, for a different flavor profile.

Cooking Tips & Tricks

Be sure to cut the root vegetables into uniform pieces to ensure even cooking.

- Toasting the hazelnuts before adding them to the dish will enhance their flavor and crunch.

- Don't overcook the vegetables - they should be tender but still have a bit of bite to them.

Serving Suggestions

This Root Vegetables with Hazelnuts recipe pairs well with roasted chicken or grilled fish. Serve it as a side dish or as a main course for a vegetarian meal.

Cooking Techniques

The key to this recipe is to cook the vegetables until they are just tender. Be sure to keep an eye on them to prevent overcooking.

Ingredient Substitutions

If you can't find celery root, you can substitute with additional carrots or rutabaga. You can also use almonds or walnuts instead of hazelnuts.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until you are ready to cook them. Toast the hazelnuts just before serving for the best flavor.

Presentation Ideas

Serve this dish in a large serving bowl and garnish with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

This Root Vegetables with Hazelnuts recipe pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 180 calories.

Carbohydrates

Each serving of this Root Vegetables with Hazelnuts recipe contains approximately 25 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 8 grams of fat.

Proteins

Each serving of this dish contains approximately 4 grams of protein.

Vitamins and minerals

Root vegetables are rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and fiber.

Alergens

This recipe contains hazelnuts, which are a tree nut. It may not be suitable for those with nut allergies.

Summary

This dish is a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. It is a nutritious and delicious addition to any meal.

Summary

Root Vegetables with Hazelnuts is a delicious and nutritious dish that is perfect for any occasion. With its earthy flavors and crunchy texture, it's sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Root Vegetables with Hazelnuts. It was a chilly autumn day, and I was rummaging through an old recipe book that had been handed down to me from my own grandmother. As I turned the pages, I stumbled upon a faded, stained piece of paper tucked between the pages. It was a handwritten recipe for the most delicious-sounding dish I had ever come across.

The recipe called for a mix of hearty root vegetables - carrots, parsnips, and sweet potatoes - roasted to perfection and then tossed with toasted hazelnuts and a drizzle of honey. It sounded like the perfect side dish for a cozy family dinner, and I knew I had to give it a try.

I had always been passionate about cooking, thanks in large part to my own grandmother. She was a wonderful cook who had learned her craft from her own mother, and she had passed down countless recipes and cooking tips to me over the years. I credited her with my love for the kitchen and my never-ending quest for new and exciting dishes to try.

I decided to make the Root Vegetables with Hazelnuts recipe for a family gathering that was coming up. I gathered all the ingredients I would need - the root vegetables, the hazelnuts, the honey, and a few other pantry staples - and set to work in the kitchen.

As I peeled and chopped the vegetables, the familiar scent of roasting vegetables filled the kitchen, bringing back memories of my childhood and the countless meals I had shared with my family. I could almost hear my grandmother's voice, guiding me through the recipe and offering her own tips and tricks for making it just right.

I roasted the vegetables until they were tender and caramelized, then tossed them with the toasted hazelnuts and a generous drizzle of honey. The finished dish was a beautiful medley of colors and flavors, a true celebration of the season.

When my family gathered around the table to eat, I proudly presented the Root Vegetables with Hazelnuts as a side dish. As they took their first bites, their faces lit up with delight. The dish was a hit, and I knew that I had stumbled upon a new family favorite.

After that first successful attempt, I made the Root Vegetables with Hazelnuts recipe many more times, tweaking it here and there to suit my own tastes. Each time I made it, I thought of the mysterious handwritten recipe that had led me to discover this delicious dish.

Over the years, I shared the recipe with friends and neighbors, each time passing on a piece of culinary history that had been handed down to me. I loved the idea that this recipe, with its roots in my own family history, was now being enjoyed by others around me.

As I sit here now, reflecting on that chilly autumn day when I first found the recipe for Root Vegetables with Hazelnuts, I am filled with gratitude for the rich culinary heritage that has been passed down to me. I am proud to carry on the tradition of cooking and sharing delicious meals with my loved ones, just as my own grandmother did before me.

And so, as I continue to explore new recipes and flavors in the kitchen, I will always remember that feeling of curiosity that led me to discover this special dish. It serves as a reminder of the power of tradition and the joy that comes from sharing good food with those we love.