Kate Heyhoe

Kate's Global Kitchen


Fresh Vegetables
with Herbs & Nuts

by Kate Heyhoe

Vegetables & Hazelnuts  

Preparation time: 15 minutes, depending upon choice of vegetables

Cooking time: 20 minutes, depending upon choice of vegetables

Yield: 4 to 6 servings

This is a simple dish that brings out the freshness of the vegetables.


1/2 pounds seasonal fresh vegetables, peeled and cut in serving size pieces (asparagus, carrots, yellow squash, green beans, cauliflower, etc.)

1/4 cup melted butter
1 clove garlic, minced
2 teaspoons chopped fresh dill weed (1 teaspoon dried)
1/2 teaspoon chopped fresh thyme (1/4 teaspoon dried)
1/4 cup grated parmesan cheese
1/4 finely chopped toasted hazelnuts

Steam or boil vegetables separately until tender-crisp.

Mix together butter, garlic, and herbs. Pour over the vegetables. Sprinkle with parmesan cheese and hazelnuts.

Low fat tip: The butter armesan, and nuts can be reduced to approximately one tablespoon each and still preserve a hint of the flavors.

Note: Use the best parmesan available, such as Parmigiano Regglano. In the long run, it will save both calories and money, as the flavor is so intense you will use less.


About Hazelnuts



Recipe copyright 1998, by Kate Heyhoe. All rights reserved.

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