Haricots Verts With Dill And Hazelnuts Recipes

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HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING



Haricots Verts and Freekeh with Minty Tahini Dressing image

Provided by Yotam Ottolenghi

Categories     Salad     Brunch     Side     Low Fat     Vegetarian     Kid-Friendly     High Fiber     Lunch     Green Bean     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 6 servings

Number Of Ingredients 14

1/4 cup cracked or uncracked freekeh, rinsed
Kosher salt
1 pound haricots verts, trimmed
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons tahini
1/2 teaspoon dried mint
1/2 teaspoon pure maple syrup
1/4 cup coarsely chopped walnuts
1/4 cup fresh cilantro leaves with tender stems
1/4 cup fresh dill sprigs
1/4 cup fresh flat-leaf parsley leaves with tender stems
1/4 teaspoon Aleppo pepper or crushed red pepper flakes

Steps:

  • Cook freekeh in a large saucepan of salted simmering water until al dente, 12-15 minutes for cracked and 30-35 for uncracked. Drain and rinse under cold water; set aside.
  • Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
  • Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
  • Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
  • Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

HARICOTS VERTS WITH HAZELNUTS & DILL



Haricots Verts with Hazelnuts & Dill image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1/2 cup whole hazelnuts (see Cook's Notes)
Kosher salt and freshly ground black pepper
1 1/2 pounds French string beans (haricots verts), stem ends removed
1 tablespoon unsalted butter
Good olive oil
1/4 cup minced fresh 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.

HARICOT VERTS (GREEN BEANS) , WILD MUSHROOMS WITH HAZELNUTS



Haricot Verts (Green Beans) , Wild Mushrooms With Hazelnuts image

if you cant get chanterelle or porcini fresh, button and oyster mushrooms work well too. Use hazelnut oil instead of EVO in the vinaigrette if you have it. From Cooking Light. Calories 72, fat 3.3 (sat 0.4)carb 9g

Provided by MarraMamba

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 teaspoons extra virgin olive oil (EVOO)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 lb French haricots vert, trimmed
1 teaspoon olive oil
6 cups sliced wild mushrooms (or cultivated)
1/2 cup green onion, sliced
6 teaspoons hazelnuts, finely chopped toasted

Steps:

  • Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
  • Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
  • Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
  • Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
  • Add vinegar mixture and hazelnuts, toss to coat.

Nutrition Facts : Calories 78.9, Fat 4.3, SaturatedFat 0.5, Sodium 106.3, Carbohydrate 8.8, Fiber 3.8, Sugar 2.5, Protein 4.1

HARICOTS VERTS WITH HAZELNUTS



Haricots Verts with Hazelnuts image

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

1 1/2 pounds haricots verts, or green beans, stem ends trimmed
1 tablespoon plus 1 teaspoon salt
3 1/2 tablespoons unsalted butter
5 large shallots, peeled
1/4 teaspoon freshly ground black pepper
1/3 cup hazelnuts, preferably blanched

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.

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