GREEN BEANS WITH HAZELNUTS AND LEMON
The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
Provided by Christina
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 6.9 g, Fat 6.4 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 5.2 mg, Sugar 1.4 g
FRENCH GREEN BEANS WITH HAZELNUT BUTTER
The combination of hazelnuts, lemon and shallots in these French Green Beans elevates this side dish to a completely amazing level!
Provided by Kathryn | Urban Foodie Kitchen
Categories Veggies & Sides
Time 13m
Number Of Ingredients 7
Steps:
- Make the compound butter. Mix the butter, shallots, lemon zest and hazelnuts in a small bowl until combined. Refrigerate while the beans are cooking.
- Steam the beans. Place the beans in a sauté pan and sprinkle with salt. Add the water. Cover and cook over medium-high heat for 6 minutes. Remove the lid and continue to cook for about 2 minutes, until all of the water boils off. Immediately remove from heat.
- Finish the dish. Spoon butter mixture over the beans. Using a pair of tongs, toss the beans until all of the butter is melted and the beans are coated. Serve immediately.
GREEN BEANS WITH HAZELNUTS
The hazelnuts add a wonderful flavor and crunch to this green-vegetable dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to a boil. In a small skillet, toast hazelnuts over medium heat until golden brown, tossing occasionally, about 5 minutes. Transfer to a bowl; set aside.
- Cook beans in boiling salted water until crisp-tender, 4 to 6 minutes; drain. Return to pan; toss with butter and half the hazelnuts. Season with salt and pepper. Transfer to a serving dish, and sprinkle with remaining hazelnuts.
ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS
Steps:
- Preheat oven to 425 degrees F.
- Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.
GREEN BEANS WITH HAZELNUTS AND LEMON!
Green Beans with Hazelnuts and Lemon Zest -an easy, delicious, vegan, gluten-free side dish that can be made in 15 minutes flat!
Provided by Sylvia Fountaine
Categories side
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.
- Add green beans, stock and salt and pepper.
- Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.
- Remove lid, bring the liquid to a boil and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.
- Taste, adding more salt if needed! Serve immediately.
Nutrition Facts : Calories 123 calories, Sugar 4.2 g, Sodium 239.6 mg, Fat 9.4 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 3.6 g, Protein 2.9 g, Cholesterol 0 mg
GREEN BEANS AND MANGETOUT WITH HAZELNUTS AND ORANGE
http://miri-thegreatcookeryadventure.blogspot.co.uk/2012/07/green-beans-and-mangetout-with.html?m=1
Provided by AntoniaKV
Time 40m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring plenty of water to the boil in a large saucepan (you need a lot of space for the veggies, to preserve the colour). Blanch the beans in the water for 4 minutes, the drain them in a colander and run them under tap water until cold. Leave to drain and dry. It is really important to make sure that they get completely cold so that they don't continue to cook - no-one wants overcooked green beans! Repeat this with the mangetout, but only cook for 1 minute (see above note).
- Mix the garlic and chives with the oils, zest and a tbsp or so of orange juice, and season with a pinch of salt and pepper. Toss the dressing with the green beans and mangetout, and scatter the hazelnuts over the top.
ZESTY GREEN BEANS WITH TOASTED HAZELNUTS
Blanching keeps these green beans bright and snappy. Topped with a zesty vinaigrette, this is a simple side dish that's both healthy and delicious.
Provided by Amanda Haas
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Green beans: Bring a large saucepan of heavily salted water (as "salty as seawater") to a boil over high heat. Meanwhile, prepare an ice bath in a large bowl. When the water is boiling, add the green beans and cook until just crisp-tender and bright green, 3-4 minutes. Use the strainer to immediately transfer them to the ice bath to stop the cooking. Set aside while you make the vinaigrette. (Note: Green beans can be blanched 1 day ahead. After cooling, drain, wrap in a clean dish towel, and store in the refrigerator.)
- Vinaigrette: In a small bowl, stir the honey and vinegar together with a small rubber spatula. Add the hazelnut oil in a slow stream, whisking constantly, until all the ingredients are combined. Season with salt and pepper, whisking as you go and tasting between additions.
- Assemble: Line a bowl with paper towels. Transfer the cooled green beans from the ice bath into the bowl; pat them dry and remove paper towels. Spoon half of the vinaigrette over the green beans and use your hands to mix well; taste, then add more vinaigrette as needed. Season with salt and pepper, then transfer to a serving plate.
- Garnish: Stack the basil leaves, then roll the stack like a cigar. Finely slice crosswise to create thin ribbons of basil. (This is called a "chiffonade.") Top the green beans with the basil, followed by the hazelnuts; finish by zesting the lemon directly over the green beans. Serve immediately.
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.
Nutrition Facts : Calories 264 kcal, Carbohydrate 7 g, Protein 10 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 40 mg, Sodium 219 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BROCCOLI & GREEN BEANS WITH TOASTED HAZELNUT BUTTER
A versatile side dish of quick cooked greens with earthy nut butter
Provided by James Martin
Categories Side dish
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium
GREEN BEANS WITH HAZELNUT-LEMON BUTTER
Oregon is famous for terrific produce (we grow 40 acres of beans on our farm!) and hazelnuts. This recipe combines those two resources for a delectable side dish.-Earlene Ertelt, Woodburn, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cover beans with water; cover and cook until crisp-tender, about 15 minutes. Meanwhile, in a small saucepan over medium-high heat, brown the butter. Add the hazelnuts, lemon juice, parsley, basil and salt; heat through. Drain beans; add the butter mixture and toss to coat. Serve immediately.
Nutrition Facts :
GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON
Provided by Susan Spungen
Categories Side Thanksgiving Green Bean Tarragon Hazelnut Shallot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
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 BEANS WITH HAZELNUT BUTTER
Transform your green beans into a quick but dinner party-worthy side dish with toasted hazelnuts and butter.
Categories Sides
Yield Serves 8.
Number Of Ingredients 5
Steps:
- Cook beans in boiling water until tender, about 5 minutes; drain.
- Meanwhile, combine butter, hazelnuts, salt and pepper. Add butter mixture to beans and toss until butter is melted. Serve immediately.
Nutrition Facts : Calories 97 calories, 8.1 g fat, 2 g protein, 5.9 g carbohydrate, 2.4 g fibre, 123 mg sodium
GREEN BEANS WITH HAZELNUTS AND LEMON
Categories Bean Citrus Nut Side Thanksgiving Quick & Easy Low Cal Low/No Sugar Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a kettle of boiling salted water cook beans until just tender, 3 to 8 minutes. Drain beans in a colander and in a large bowl toss while still hot with oil, zest, nuts, and salt and pepper to taste. Beans may be made 1 day ahead and chilled, covered. Reheat beans, preferably in a microwave.
GREEN BEANS WITH TOASTED HAZELNUTS
Make and share this Green Beans With Toasted Hazelnuts recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place hazelnuts in small nonstick skillet.
- Stir over medium heat until lightly toasted, about 8 minutes.
- Sprinkle with salt and set aside.
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
- Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.).
- Melt butter in same pot over medium-high heat.
- Add beans and vinegar; toss to coat and heat through, about 2 minutes.
- Season with salt and pepper.
- Transfer to serving bowl.
- Sprinkle with hazelnuts.
Nutrition Facts : Calories 197.2, Fat 17, SaturatedFat 5.6, Cholesterol 20.3, Sodium 74.3, Carbohydrate 10.4, Fiber 4.5, Sugar 4.3, Protein 4.4
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- Bring a large pot of water to the boil. Add enough salt so it tastes like seawater. Blanch the beans for 7-8 minutes or until tender, then drain and set aside.
- Meanwhile, heat the butter in a heavy-based pan over a medium heat until it begins to turn nut-brown. Add the beans, hazelnuts and lemon juice to the butter and toss well. Season with a pinch of salt and ground pepper and serve.
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- Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.
- Remove lid, bring the liquid to a boil ( 5-6 minnutes) and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.
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- Combine 2 quarts water and 1 tablespoon salt in a large Dutch oven; bring to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
- Heat olive oil in a large nonstick skillet over medium-high heat, swirling to coat. Add shallots, and sauté for 3 minutes or until golden brown. Add beans, 1/4 teaspoon salt, and pepper; toss to coat. Cook for 2 minutes or until beans are thoroughly heated. Sprinkle with hazelnuts.
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- Drop the green beans in boiling, generously salted water and cook 3 - 5 minutes, until tender but still bright green. Drain and transfer to a serving bowl.
- Heat a small skillet over medium heat. Add the butter and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes.
- Take the butter off the heat and stir in the hazelnuts and thyme. Pour the butter over the beans and sprinkle with sea salt.
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- Heat a large heavy-based pan to medium-high heat, add your oil and beans then season. Sauté the green beans until browned, (approximately 10 minutes) add the orange zest and stir until mixed through and aromatic.
- Add the orange and lemon juice, allow to sizzle and steam for 1-2 minutes so that beans can absorb the flavour. Then add the roasted hazelnuts and stir through the beans.
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- Place the hazelnuts in a medium (10-inch) sauté pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don’t worry if they don’t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
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