Recipes.

Winter Vegetable Sauté with Prosciutto and Hazelnuts

By AWW Cookbooks


Winter Vegetable Saute with Prosciutto and Hazelnuts
Photo by: Ben Dearnley
  • 4 servings
  • Cooking - 45 mins
  • Total - 45 mins
Winter Vegetable Saute with Prosciutto and Hazelnuts
Photo by: Ben Dearnley

After a delicious, warming meal? Try this Winter Vegetable Saute with Prosciutto and Hazelnuts for a simple and scrumptious dish.  

Servings: 4
Cooking: 45 mins

Ingredients

  • 300 g broccoli, cut into florets.
  • 300 g baby brussels sprouts.
  • 1 bunch purple curly kale, deveined, chopped coarsely.
  • 1 medium lemon.
  • 2 tablespoons olive oil.
  • 140 g wholegrain sourdough bread, cut into pieces.
  • 75 g thinly sliced prosciutto, chopped.
  • 1 large onion, sliced thinly.
  • 4 cloves garlic, sliced thinly.
  • 1/3 cup hazelnuts, roasted, chopped coarsely.
  • 1/2 cup chicken stock.

Directions

1. Cook broccoli in a large saucepan of boiling water for 2 minutes or until just tender but still crisp. Drain immediately; refresh in iced water. Drain well. Repeat with sprouts, then kale.
2. Remove rind from lemon with a zester, cut into long thin strips (or grate finely). Squeeze juice from lemon (you will need 2 tablespoons of juice).
3. Heat half the oil in a large frying pan over medium heat, cook bread pieces, stirring for 5 minutes or until golden. Remove from pan.
4. Heat remaining oil in the same pan over medium heat; cook prosciutto, stirring, for 2 minutes or until crisp. Remove with a slotted spoon and drain on paper towel. Reduce heat to medium-low, cook onion, stirring, for 10 minutes or until very soft. Add garlic, stir for 2 minutes. Add vegetables, lemon rind and nuts, cook, stirring, for 5 minutes until combined.
5. Increase heat to high, add stock and juice. Allow to simmer for 1 minute or until vegetables are tender. Season to taste with salt and pepper. Just before serving, scatter with toasted bread.


After a delicious, warming meal? Try this Winter Vegetable Saute with Prosciutto and Hazelnuts for a simple and scrumptious dish.

Ingredients

  • 300 g broccoli, cut into florets.
  • 300 g baby brussels sprouts.
  • 1 bunch purple curly kale, deveined, chopped coarsely.
  • 1 medium lemon.
  • 2 tablespoons olive oil.
  • 140 g wholegrain sourdough bread, cut into pieces.
  • 75 g thinly sliced prosciutto, chopped.
  • 1 large onion, sliced thinly.
  • 4 cloves garlic, sliced thinly.
  • 1/3 cup hazelnuts, roasted, chopped coarsely.
  • 1/2 cup chicken stock.

Directions

1. Cook broccoli in a large saucepan of boiling water for 2 minutes or until just tender but still crisp. Drain immediately; refresh in iced water. Drain well. Repeat with sprouts, then kale.
2. Remove rind from lemon with a zester, cut into long thin strips (or grate finely). Squeeze juice from lemon (you will need 2 tablespoons of juice).
3. Heat half the oil in a large frying pan over medium heat, cook bread pieces, stirring for 5 minutes or until golden. Remove from pan.
4. Heat remaining oil in the same pan over medium heat; cook prosciutto, stirring, for 2 minutes or until crisp. Remove with a slotted spoon and drain on paper towel. Reduce heat to medium-low, cook onion, stirring, for 10 minutes or until very soft. Add garlic, stir for 2 minutes. Add vegetables, lemon rind and nuts, cook, stirring, for 5 minutes until combined.
5. Increase heat to high, add stock and juice. Allow to simmer for 1 minute or until vegetables are tender. Season to taste with salt and pepper. Just before serving, scatter with toasted bread.

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