Pumpkin and Fennel Brunoise with Hazelnuts and Pistachios

Ingredients:

• 500g pumpkin, peeled and cut into small cubes
• 2 small fennel bulbs, finely chopped
• 1/2 cup hazelnuts, roughly chopped
• 1/2 cup pistachios, roughly chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C.
2. In a large mixing bowl, combine the chopped pumpkin and fennel with olive oil and salt. Toss to coat evenly.
3. Spread the vegetables onto a baking sheet and roast in the oven for 20 minutes or until tender and golden brown.
4. In the meantime, toast the hazelnuts and pistachios in a non-stick pan over medium heat for 5 minutes or until fragrant and lightly browned. Remove from heat and set aside.
5. When the vegetables are done, transfer them to a serving bowl and drizzle with lemon juice. Toss the vegetables again to evenly distribute the lemon juice.
6. Top the vegetables with the toasted hazelnuts, pistachios and chopped parsley.
7. Season with pepper and serve.

Verdict and Serving Suggestions:

This Pumpkin and Fennel Brunoise with Hazelnuts and Pistachios recipe is the perfect side dish for any fall or winter meal. It’s not only nutritious but also flavorful and colorful. The combination of pumpkin, fennel, hazelnuts and pistachios creates a unique and hearty taste that will leave your taste buds happy. Serve it alongside grilled chicken, fish or roasted beef for the perfect meal. Enjoy!