Best 9 Green Beans With Hazelnuts Recipes

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 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 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.

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 IN HAZELNUTS AND CREME FRAICHE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast in the oven until slightly darkened and fragrant, about 8 minutes. Remove the nuts, chop, and set aside.
• Top and tail the green beans, and cook them in a large pot of boiling salted water, until tender. Drain and rinse under cold running water to set the colour.
• Heat the oil in a skillet, add the shallot, 1 minute, then add the beans and toss to heat through. Season the beans with salt, and pepper. Add a squirt of lemon juice, to taste. Remove the pan from the heat, and stir in the creme fraiche to coat. Toss in the hazelnuts, and chopped herbs. Arrange the beans on a warm platter, and serve.

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 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.

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.

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.