Quick & Easy

Winter vegetable sauté with prosciutto and hazelnuts

A healthy and warming winter vegetable sauté with prosciutto and hazelnuts.
winter vegetable sauté with prosciutto and hazelnuts
4
45M

Ingredients

Method

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, into long thin strips (or grate finely). Squeeze juice from lemon; you will need 2 tablespoons 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 same pan over medium heat; cook prosciutto, stirring, for 2 minutes or until crisp. Remove with a slotted spoon; 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, rind and nuts; cook, stirring for 5 minutes until combined.
5.Increase heat to high, add stock and juice; simmer 1 minute or until vegetables are tender. Season to taste. Just before serving, scatter with toasted bread.

Broccoli, brussels sprouts and kale are all crucifers ­members of the cabbage family, known for its sulphur content, which is dectectable when these vegetables are overcooked. Sulporophane though is a powerful phytochemical that may protect against cancer.

Note

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