HARICOTS VERTS WITH DILL AND HAZELNUTS
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.
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Emely Toll
emely-t72@gmail.comThis dish is a great way to get your daily dose of vegetables.
Ishola Omeiza
i-omeiza@gmail.comI'm so glad I tried this recipe.
SEKASI MOHAMMED
mohammed_sekasi@gmail.comThis recipe is a keeper!
Warid Ifan
i-w@gmail.comI would definitely make this recipe again.
Tukesher Mukhiya
t@yahoo.comThis dish is perfect for a light lunch or dinner.
Sarmad Ghafoor
sg@gmail.comI love the combination of textures in this dish.
Courtney Chudzinski
c@yahoo.comThe flavors in this dish are so well-balanced.
Praveen Praveen
praveen-praveen98@aol.comThis recipe is a great way to use up leftover haricots verts.
Divinah Mackenzie
mackenzie-d@hotmail.comI substituted walnuts for the hazelnuts and it was still delicious.
Habib ulla
hulla74@hotmail.comThis dish was easy to make and the ingredients were easy to find.
Haris Jamal
haris29@yahoo.comI've made this recipe several times and it's always a crowd-pleaser.
Shahd Abdelgwad
s.a25@hotmail.co.ukThis recipe was a hit! The hazelnuts added a delicious crunch and the dill gave it a bright, fresh flavor.