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January 23, 2017
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January 29, 2017

It is common knowledge that vegetables are healthy but we also know that sometimes they taste boring. How to make boring vegetables tasty? I asked myself this question one day while cooking.

Hazelnut sauce

The first thought that came to my head was to add some seasoning, chili or garlic. The idea was not bad but it was too simple. I needed a bigger challenge 🙂

Today was the day of cleaning cupboards and while checking one in the kitchen, I found some hazelnuts. The downside was that they were shelled and I had to peel them. I managed and fortunately I only needed 5 ounces.

This is how the idea for this simple hazelnut sauce was born. Today I cooked some peas for dinner as a garnish to my roast pork. The sauce went great with them.

Sauce is a big word here because all I used to make it was butter and hazelnuts.

If you need a simple addition to vegetables or meat, the recipe below is the one to try.

If you decide to try this recipe, I encourage you to share your photos under the Comment section.

Check my Instagram: mecooksblog and Facebook: MeCooks

Bon Appetit 🙂

Ingredients to make hazelnuts sauce.

  • 5 dkg of hazelnuts
  • 10 dkg of clarified butter
  • a pinch of salt

How to prepare sauce with hazelnuts.

Mix or chop the hazelnuts. Brown them in the clarified butter. Salt lightly. And that is it, the sauce is ready 🙂

For those who never clarified butter:

Melt butter over medium heat, make it boil then remove it from the heat. Set it aside. While cooking, the butter creates a foam. Once the butter is removed from the heat and it’s cooled down, the foam should slide down to its bottom – that is when it should be removed. It can be strained through a sift as well

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Hazelnut sauce

Enjoy!

What You need to know when making hazelnut sauce.

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Hazelnut sauce

This sauce adds a lovely new taste to vegetables or to meat. It can be served with carrots, peas, broccoli, green beans. Goes well with veal and pork too.

Do You like nuts? Check our recipe for Carrot and potato balls

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