Best 4 Hazelnut Brown Butter Recipes

BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE

Steps:

• Preheat oven to 425°F. and lightly grease a baking sheet.
• Make filling:
• Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
• While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
• Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
• In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
• Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
• In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
• Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
• Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

TARRAGON-ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER

Steps:

• Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
• Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
• Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
• Serve fish with hazelnut brown butter sauce and lemon halves.

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER

Steps:

• Position rack in bottom third of oven and preheat to 450°F.
• Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
• Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
• Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
• Note: I used quite a bit more butter and added extra hazelnuts.

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER

Steps:

• Position rack in bottom third of oven; preheat to 450°F. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.