Brown Butter Hazelnut Green Beans Food

GREEN BEANS WITH BROWNED BUTTER AND HAZELNUTS

Steps:

• Heat a saute pan over medium-low heat. Add the hazelnuts and toast the hazelnuts until the skins are dark brown but not burned. Keep the heat low so that you don't burn the hazelnuts. It should take about 6-7 minutes. Let cool enough to handle and rub the skins off. You can use a towel or a garlic peeler. Coarsely chop and set aside.
• Add 1 cup water to the saute pan and bring to a boil over medium heat. Add the green beans and cover with lid. Steam the beans for 3-4 minutes, until just tender. Immediately drain and rinse with cool water to stop the cooking.
• Wipe the saute pan dry and return to the stove on medium-high heat. Add the butter and let the butter brown and bubble. Once the butter is browned, add the shallots and saute for 1 minute. Pour in the balsamic vinegar and the green beans. Use your spatula or large spoon to scoop up some of the browned balsamic butter up and over the green beans. Season generously with salt and pepper to taste. Stir in the chopped hazelnuts.

BROWN BUTTER-GLAZED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
• Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

BROWN BUTTER & HAZELNUT GREEN BEANS

Steps:

• You'll begin by toasting and skinning the hazelnuts. Spread the hazelnuts out on a pan evenly and bake at 350°F for about 10-15 minutes on the middle rack. The skins should begin to blister and the nuts should have a slightly darker color to them. Keep a close eye on them because you don't want to burn the nuts! (While the nuts roast, trim the green beans and start the water.)
• Once you pull the hazelnuts out of the oven, wrap them up in a kitchen towel for about a minute. This will slightly steam them and loosen the skins. Rub them all together inside the towel and discard the loose skins. Don't worry if some skins stay on. Essentially you just want to get rid of the majority so they don't get stuck in your teeth! Coarsely crush up the nuts and set aside.
• Bring 3 quarts of water to a boil with about 2 tablespoons salt, or enough water to cover the beans. Once the water boils, throw the beans in and boil for 3-4 minutes. Test one of the beans for tenderness and preferred doneness. I tend to boil for the shortest period of time because I like crunchy beans, and you don't want to overcook them because you'll lose that delicious snap. Strain out the water and set aside.
• Brown butter is simple but delicate. Using a medium sized skillet, put 3 tbsp of butter in the pan over medium heat. The butter will melt and start to bubble as it rises in temperature.
• Reduce heat to medium-low, add the crushed hazelnuts and cook in butter until fragrant, about 2-3 minutes. You're looking for a sweet spot of golden brown butter. Remove from direct heat.
• Transfer the green beans to the pan with the butter and hazelnuts to get everything to serving temperature while stirring to coat the beans. Salt and pepper to taste, mix it up. Place into a serving bowl and garnish with a fair amount of chèvre. Enjoy thoroughly.

BROWN BUTTER GREEN BEANS

Steps:

• Preheat the oven to 350 degrees F
• Cut off the top of the garlic head and discard. Put the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the foil around the garlic, put in the oven and roast for 50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, remove the garlic from the foil and squeeze the garlic head, cut side down, over a small bowl until all of the roasted garlic cloves pop out. Mash the pulp with a fork and set aside.
• In a large skillet over medium-high heat melt the butter and cook until it begins to foam, turn light brown and acquire a nutty aroma. Turn the heat to low, add the shallots, and cook for 2 minutes. Add the green beans, roasted garlic, and almonds, and season with salt and pepper, to taste. Transfer the beans to a serving bowl and serve immediately.

GREEN BEANS WITH HAZELNUT BUTTER

Steps:

• Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.
• Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
• In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
• Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

GREEN BEAN AND HAZELNUT SALAD

Steps:

• Preheat oven to 325°F with rack in middle.
• Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
• Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
• Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
• Do Ahead
• Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

BROCCOLI & GREEN BEANS WITH TOASTED HAZELNUT BUTTER

Steps:

• Bring a large pan of water to the boil. Add the beans and simmer for 1 min, add the broccoli and then cook for 3 mins more until tender. Drain.
• Meanwhile, heat a large frying pan and gently toast the hazelnuts until golden brown. Add the butter, let it melt and foam for just a few mins, but don't let it burn, then season well. Tip the drained vegetables into the frying pan and toss in the butter until everything is coated.

GREEN BEANS WITH HAZELNUT BUTTER

Steps:

• Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined.
• Add hazelnuts and stir until combined well.
• Cook beans in a 4- to 5-quart pot of boiling salted water, uncovered, until just tender, 5 to 8 minutes.
• Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.