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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Tip: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins. In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more. Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature. Make Ahead Tips You can prep all the ingredients several hours ahead except for the pears, which will brown if cut too far in advance. Calories (kcal): 140; Fat (g): 11; Fat Calories (kcal): 90; Saturated Fat (g): 4.5; Protein (g): 2; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 1; Sodium (mg): 125; Cholesterol (mg): 20; Fiber (g): 3;