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.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

This page created 1998

The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys