Green Beans With Toasted Hazelnut Lemon Butter Recipes

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

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.

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.

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 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 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.