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Yield: 6 servings

1 large clove garlic, minced
1 tablespoon oil
1 bunch (1-1/2 lbs.) broccoli, chopped
1/4 cup water
1/2 cup sour cream
1 teaspoon horseradish
1/4 teaspoon thyme
1/2 teaspoon marjoram
salt & pepper to taste
1/2 cup roasted & chopped Oregon hazelnuts

Sauté garlic in oil.

Add broccoli and water.

Cover and steam until tender crisp over medium heat. (Most of the liquid should be gone.)

Add sour cream and seasonings.

Heat until hot and sauce slightly thickens.

Add nuts, toss and serve.

Oregon Hazelnuts

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