Green Beans With Toasted Hazelnut Lemon Butter Food

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.

GREEN BEANS WITH HAZELNUTS AND LEMON!

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.

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

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.

SAUTEED LEMON BUTTER PARMESAN GREEN BEANS

Steps:

• In a skillet over medium heat, melt the butter until it begins to bubble. Add the garlic, green beans, salt, and pepper. Toss to coat in the butter. Saute for 3-5 minutes or until beans are heated through, but not limp or soft.
• Once the beans are cooked to your liking, turn off the heat. Add lemon zest, pine nuts, and parmesan. Toss into the beans until well distributed.
• Transfer cooked green beans to a platter. Garnish and serve.

FRENCH GREEN BEANS WITH HAZELNUT BUTTER

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.

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.

GREEN BEANS WITH HAZELNUT-LEMON BUTTER

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.

GREEN BEANS WITH TOASTED HAZELNUTS

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.

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.