HAZELNUT OIL RECIPES

HAZELNUT OIL VINAIGRETTE RECIPE - FOOD.COM

Hazelnut Oil Vinaigrette Recipe - Food.com image

Make and share this Hazelnut Oil Vinaigrette recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 1/2 teaspoons garlic, finely minced
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil
6 tablespoons rice wine vinegar
6 tablespoons hazelnut oil
salt, to taste
fresh ground black pepper, to taste

Steps:

In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
Season with salt and pepper to taste.
Whisk again just before serving.

Nutrition Facts : Calories 1127.5, FatContent 126.7, SaturatedFatContent 14, CholesterolContent 0, SodiumContent 61.6, CarbohydrateContent 1.6, FiberContent 0.5, SugarContent 0.1, ProteinContent 0.7

SUNCHOKE BISQUE WITH HAZELNUT OIL RECIPE - NYT COOKING

Sunchoke Bisque With Hazelnut Oil Recipe - NYT Cooking image

Provided by Amanda Hesser

Total Time 45 minutes

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 small onion
3 small red potatoes
1 pound Jerusalem artichokes, unpeeled
1 celery rib
2 tablespoons sunflower-seed oil or olive oil
2 garlic cloves, minced
6 cups vegetable stock
1 1/2 teaspoons sea salt, plus more to taste
Freshly ground black pepper
2 bay leaves
Milk or cream, for thinning
1/2 cup croutons, crisped in the oven
Roasted hazelnut or pumpkin-seed oil

Steps:

Chop the vegetables into 1/2-inch chunks. Heat the sunflower-seed oil in a soup pot, add the vegetables and sauté over high heat, stirring, until lightly browned, about 10 minutes, adding the garlic during the last few minutes. Pour in the stock. Add 1 1/2 teaspoons salt and the bay leaves. Bring to a boil, then simmer, covered, until the potatoes are tender, about 25 minutes.
Cool briefly, fish out the bay leaves, then purée the soup until perfectly smooth. Return the soup to the stove and add enough milk or cream to thin it to the desired consistency. Taste for salt and season with pepper. Serve with a few croutons in each bowl and the hazelnut oil drizzled over the top.

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