Green Beans With Hazelnuts And Lemon 68 Recipes

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.

Steps:

• Preheat oven to 425 degrees F.
• Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.

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.

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, lemon juice, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

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.

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.

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.

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.