Best 4 Haricots Verts With Dill And Hazelnuts Recipes

HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING

Steps:

• Cook freekeh in a large saucepan of salted simmering water until al dente, 12-15 minutes for cracked and 30-35 for uncracked. Drain and rinse under cold water; set aside.
• Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
• Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
• Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
• Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

HARICOTS VERTS WITH HAZELNUTS & DILL

Steps:

• Place the hazelnuts in a large (12-inch) saute 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.
• Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water and set aside.
• When ready to serve, heat the butter and 1 tablespoon olive oil in the large saute pan over medium-high heat. Add the string beans, 2 teaspoons salt and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.

HARICOT VERTS (GREEN BEANS) , WILD MUSHROOMS WITH HAZELNUTS

Steps:

• Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
• Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
• Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
• Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
• Add vinegar mixture and hazelnuts, toss to coat.

HARICOTS VERTS WITH HAZELNUTS

Steps:

• Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)
• In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.
• Meanwhile, place hazelnuts (blanched or with skin) in a baking pan; toast in the oven until they darken, 5 to 7 minutes. If using hazelnuts with skin, remove as much of it as possible by rubbing them quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.
• In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish, and serve.