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.
HARICOTS VERTS WITH TOASTED WALNUTS AND CHèVRE
If you love goat cheese, feel free to add more to this simple dish.
Provided by Maria Helm Sinskey
Categories Side dishes
Yield four.
Number Of Ingredients 8
Steps:
- Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.
Nutrition Facts : ServingSize four., Calories 180 kcal, Fat 130 kcal, SaturatedFat 3.5 g, TransFat 15 g, Carbohydrate 8 g, Fiber 3 g, Protein 6 g, Cholesterol 5 mg, Sodium 340 mg, UnsaturatedFat 11.5 g
HARICOTS VERTS WITH SHAVED PARMESAN
Steps:
- Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
- Serve immediately with shaved parmesan and freshly ground pepper.
Nutrition Facts : Calories 71 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 63 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams
HARICOTS VERTS WITH TOASTED WALNUTS AND CHEVRE
Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like.
Provided by KateL
Categories Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a medium pot of well-salted water to a boil.
- Cook the beans in the water until tender, 2-3 minutes.
- Drain and run under cold water to cool. Drain well.
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Add the shallots and cook, stirring, until they begin to brown, about 30 seconds.
- Stir in the walnuts.
- Add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes.
- Season to taste with salt and pepper and transfer the beans to a serving dish.
- Sprinkle the boat cheese over the top and serve.
HARICOTS VERTS WITH WALNUTS AND WALNUT OIL
Provided by Amanda Hesser
Categories easy, quick, weekday, side dish
Time 10m
Yield Vegetables for 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
- Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
- Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 6 grams
POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS
Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- To make potato salad:
- Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
- Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.
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.
HARICOT VERTS WITH TOASTED WALNUTS AND CHEVRE
Steps:
- Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.
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