Green Beans With Hazelnuts And Lemon 68 Recipes

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GREEN BEANS WITH HAZELNUTS AND LEMON



Green Beans with Hazelnuts and Lemon image

Make and share this Green Beans with Hazelnuts and Lemon recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/2 lbs fresh green beans, washed and trimmed
2 tablespoons olive oil
1 1/2 teaspoons lemons, zest of
1/3 cup chopped toasted hazelnuts
salt and pepper

Steps:

  • In a large pot of salted boiling water, cook beans 3-8 minutes or until tender.
  • Drain and place in a large bowl.
  • 2 Add olive oil, lemon zest, hazelnuts, salt and pepper.
  • Beans may be made 1 day ahead, chilled and covered.
  • Reheat beans.

GREEN BEANS WITH HAZELNUT BUTTER



Green Beans with Hazelnut Butter image

Categories     Side     Vegetarian     Quick & Easy     Green Bean     Hazelnut     Shallot     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, softened
2 tablespoons finely chopped shallot (1 small)
1/2 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup hazelnuts (1 1/2 oz), toasted , any loose skins rubbed off, and nuts finely chopped
1 1/2 lb green beans, trimmed

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.

GREEN BEANS WITH HAZELNUTS AND LEMON



Green Beans with Hazelnuts and Lemon image

Categories     Bean     Citrus     Nut     Side     Thanksgiving     Quick & Easy     Low Cal     Low/No Sugar     Gourmet

Yield Serves 8

Number Of Ingredients 4

1 1/2 pounds green beans, trimmed
1 to 2 tablespoons olive oil
1 1/2 teaspoons freshly grated lemon zest or to taste
1/3 cup hazelnuts, toasted until golden and chopped fine

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.

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