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|2/3 cup||coarsely chopped hazelnuts, toasted|
|1 1/2 pounds||lean lamb stew meat, cubed|
|2 1/2 cups||chopped onion|
|1/4 tsp||ground cinnamon|
|1/4 tsp||ground allspice|
|1/4 tsp||crushed red pepper|
|3||garlic cloves, crushed|
|2 (14 1/2-ounce) cans||fat-free, less-sodium chicken broth|
|2 1/2 cups||cubed peeled turnips (about 1 pound)|
|2 1/2 cups||small red potatoes, halved (about 1 pound)|
|1 1/2 cups||baby carrots, peeled|
|1/2 cup||whole pitted dates, chopped|
|1 1/2 cups||frozen green peas|
Place hazelnuts in a food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once.
Heat a large Dutch oven coated with cooking spray over high heat. Add lamb; cook 5 minutes, browning on all sides. Reduce heat to medium-high. Add onion and next 5 ingredients (onion through garlic); sauté 7 minutes or until onion is lightly browned.
Add hazelnut butter and broth to pan; stir well, scraping pan to loosen browned bits. Stir in turnips, potatoes, carrots, dates, and 2 cups water; bring to a boil.
Reduce heat to medium. Cover and simmer 15 minutes. Uncover and simmer 1 hour and 20 minutes, or until lamb is tender and sauce has thickened. Stir in peas; simmer 5 minutes.
Yield: 8 servings (serving size: 1 cup)
CALORIES 361 (29% from fat); FAT 11.8g (sat 2.5g,mono 6.7g,poly 1.4g); IRON 3.8mg; CHOLESTEROL 69mg; CALCIUM 65mg; CARBOHYDRATE 36.7g; SODIUM 518mg; PROTEIN 28.4g; FIBER 608g
Hazelnuts have long been revered for their sweet, mild taste and have traditionally been used in desserts and pastries, especially those that contain chocolate. More recently, hazelnuts have been making their mark in kitchens across the country as an ingredient to pair with savoury ingredients such as meat, seafood and vegetables. Regardless of how you eat them, hazelnuts are worth adding to your diet thanks to their exceptional nutrient profile. This month we're hailing all things hazelnut!
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