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.
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A Jobayer
[email protected]Meh.
Sanjaya Nawooda
[email protected]This is one of my favorite green bean recipes. It's so flavorful and easy to make.
Mmadu DOMINIC
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Lexi Roark
[email protected]Yum!
Mr Adil Gaming
[email protected]I'm not a huge fan of green beans, but this recipe made me change my mind.
Audrey Fillies
[email protected]This was a great recipe for a quick and easy weeknight meal.
Tabark Ahmad
[email protected]I thought the shallots were a bit overpowering. Next time I'll use less.
Kameron Hall
[email protected]Not bad, but not amazing.
british of yardale
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor.
Fabian Velasco
[email protected]My family loved this recipe! It was a great way to use up some fresh green beans from the garden.
Lavine Lav
[email protected]Loved it!
Micky Mouse
[email protected]This was really easy to make and so delicious. I will definitely be making it again.
Tasnim Bouyahyaoui
[email protected]Fantastic! The hazelnuts added a wonderful crunch, and the tarragon gave it a lovely herby flavor.