HARICOTS VERTS WITH HAZELNUTS
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Just Finally
[email protected]This recipe is a great way to use up leftover hazelnuts.
Devan Whitfield
[email protected]I'm always looking for new ways to cook green beans, and this recipe is definitely a winner.
Alamin Khandokar
[email protected]This is a great recipe for a potluck or party.
shami Kek
[email protected]I love that this recipe is healthy and delicious. It's a great way to get my daily dose of vegetables.
GW DEPRESS
[email protected]This dish is so versatile. I've served it as a side dish, a main course, and even a salad.
Michael Ngavi
[email protected]I followed the recipe exactly and the dish turned out perfectly.
Tiarra Gounden
[email protected]This recipe is a keeper! I'll definitely be making it again.
Anish Uprety
[email protected]I'm not a huge fan of green beans, but this recipe changed my mind. The hazelnuts and dressing really make this dish.
Tik Rok
[email protected]This is a great recipe for a quick and easy side dish.
Obi Prosper
[email protected]I love the combination of flavors in this dish. The green beans are crisp and the hazelnuts add a nice nutty flavor.
Christopher R. Harding
[email protected]This dish was a hit with my family! The hazelnuts added a delicious crunch and the lemon-tahini dressing was the perfect finishing touch.