Recipe

Winter vegetable sauté with prosciutto and hazelnuts

A healthy and warming winter vegetable sauté with prosciutto and hazelnuts.

  • 45 mins cooking
  • Serves 4
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Ingredients

Winter vegetable sauté with prosciutto and hazelnuts
  • 300 gram broccoli, cut into florets
  • 300 gram baby brussels sprouts
  • 320 gram purple curly kale, trimmed, chopped coarsely
  • 1 lemon (140g)
  • 2 tablespoon olive oil
  • 140 gram wholegrain sourdough bread, cut into pieces
  • 75 gram thinly sliced prosciutto, chopped
  • 1 onion (200g), sliced thinly
  • 4 clove garlic, sliced thinly
  • 1/3 cup (45g) hazelnuts, roasted, chopped coarsely
  • 1/2 cup (125ml) chicken stock

Method

Winter vegetable sauté with prosciutto and hazelnuts
  • 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.

Notes

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.

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