Best 10 Green Beans With Hazelnut Lemon Butter Recipes

SUNNY'S EASY GARLICKY LEMON BUTTER GREEN BEANS

Steps:

• Bring a pot of salted water to a boil. Prepare an ice bath. Blanch the green beans briefly in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• In a large pan on medium-high heat, add the butter, garlic and lemon juice. When the butter is melted and the garlic is fragrant, add the green beans and toss until just heated through. Taste a green bean and season with salt and pepper if needed. Remove to a serving plate and wipe the pan clean. Add the almonds and lemon zest and quickly toast a minute or two. Sprinkle the toasted almonds and zest over the green beans and serve.

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 HAZELNUTS AND GORGONZOLA

Steps:

• Steam green beans until crisp-tender, 4 to 8 minutes. Transfer to a bowl and toss with oil and vinegar; season with salt and pepper. Sprinkle with Gorgonzola and nuts.

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium saucepan 3/4 full of water and bring to a boil.
• Add salt and beans.
• Return to a boil and cook 4-5 minutes or they are crisp tender.
• Remove from heat and drain.
• Put back in pan and add butter and zest.
• Season with pepper and more salt if you need it.

GREEN BEANS WITH GLAZED SHALLOTS IN LEMON-DILL BUTTER

Steps:

• In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
• Add shallot mixture to green beans; toss to coat.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
• In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
• Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

QUICK-COOKED GREEN BEANS WITH LEMON

Steps:

• Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
• Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

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 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.