Green Beans With Toasted Hazelnuts Recipes

ZESTY GREEN BEANS WITH TOASTED HAZELNUTS

Steps:

• Green beans: Bring a large saucepan of heavily salted water (as "salty as seawater") to a boil over high heat. Meanwhile, prepare an ice bath in a large bowl. When the water is boiling, add the green beans and cook until just crisp-tender and bright green, 3-4 minutes. Use the strainer to immediately transfer them to the ice bath to stop the cooking. Set aside while you make the vinaigrette. (Note: Green beans can be blanched 1 day ahead. After cooling, drain, wrap in a clean dish towel, and store in the refrigerator.)
• Vinaigrette: In a small bowl, stir the honey and vinegar together with a small rubber spatula. Add the hazelnut oil in a slow stream, whisking constantly, until all the ingredients are combined. Season with salt and pepper, whisking as you go and tasting between additions.
• Assemble: Line a bowl with paper towels. Transfer the cooled green beans from the ice bath into the bowl; pat them dry and remove paper towels. Spoon half of the vinaigrette over the green beans and use your hands to mix well; taste, then add more vinaigrette as needed. Season with salt and pepper, then transfer to a serving plate.
• Garnish: Stack the basil leaves, then roll the stack like a cigar. Finely slice crosswise to create thin ribbons of basil. (This is called a "chiffonade.") Top the green beans with the basil, followed by the hazelnuts; finish by zesting the lemon directly over the green beans. Serve immediately.

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.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.

ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

GREEN BEANS WITH HAZELNUTS

Steps:

• Bring a large pan of salted water to a boil. In a small skillet, toast hazelnuts over medium heat until golden brown, tossing occasionally, about 5 minutes. Transfer to a bowl; set aside.
• Cook beans in boiling salted water until crisp-tender, 4 to 6 minutes; drain. Return to pan; toss with butter and half the hazelnuts. Season with salt and pepper. Transfer to a serving dish, and sprinkle with remaining hazelnuts.

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.

FRENCH BEANS WITH TOASTED HAZELNUTS

Steps:

• Blanch the green beans for 5 minutes in boiling, salted water; shock in a colander under cold water; drain.
• Saute the hazelnuts in butter until warmed; add green beans and heat through; season with salt and pepper and serve immediately.

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.

GREEN BEANS WITH HAZELNUTS AND PARSLEY

Steps:

• In a large skillet, heat olive oil and butter over medium heat. Add green beans, trimmed; season with coarse salt and ground pepper. Cover and cook, tossing occasionally, until green beans are crisp-tender, 5 to 8 minutes. Stir in hazelnuts, parsley, and lemon juice. Serve immediately.

GREEN BEANS WITH TOASTED HAZELNUT-LEMON BUTTER

Steps:

• Combine butter, toasted hazelnuts, lemon rind, and 1/2 t salt in a small bowl; stir with a fork until well blended.
• Bring 8 c water and remaining 1 3/4 t salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return panto medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.

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.

GREEN BEANS, ROASTED WITH GARLIC, SHALLOTS AND PINE OR HAZELNUTS

Steps:

• Preheat oven to 450°F.
• Slice the shallots length-wise into ¼ inch slices.
• Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper.
• Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
• In the meantime combine the parsley, nuts and lemon zest in a small bowl.
• Mix with the roasted vegetables and serve.

GREEN BEANS WITH HAZELNUTS AND LEMON

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 HAZELNUTS AND LEMON

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.