Green Beans With Shallots Hazelnuts And Tarragon Recipes

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GARLIC ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Garlic Roasted Green Beans with Shallots and Hazelnuts image

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.

1 pound green beans, trimmed
1 shallot, thinly sliced
4 cloves garlic, crushed
3 tablespoons olive oil
Salt and freshly ground pepper
1 teaspoon grated lemon zest
1/4 cup hazelnuts, toasted and chopped

GREEN BEANS WITH SHALLOTS

Jazz up your green beans with the addition of buttery shallots

Provided by Lucy Netherton

Categories     Side dish

Time 15m

Number Of Ingredients 3



Green beans with shallots image

Steps:

  • Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
  • When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.

Nutrition Facts : Calories 48 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium

400g green beans
25g butter
3 shallots , finely chopped

STRING BEANS WITH SHALLOTS

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6



String Beans with Shallots image

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
  • If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

GREEN BEANS WITH SHALLOTS

A package of frozen green beans makes these "dill-icious" green beans a fast and tasty accompaniment to almost any main course. -Linda Rabbit, Charles City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7



Green Beans with Shallots image

Steps:

  • Cook green beans according to package directions., Meanwhile, in a large skillet, saute mushrooms and shallots in oil until tender. Remove from the heat. Add the green beans, salt, dill and pepper; toss to coat.

Nutrition Facts : Calories 83 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

1 package (12 ounces) frozen whole green beans
1-3/4 cups sliced fresh mushrooms
2 shallots, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper

GREEN BEANS WITH HAZELNUTS AND LEMON

The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!

Provided by Christina

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 8

Number Of Ingredients 5



Green Beans with Hazelnuts and Lemon image

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.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 6.9 g, Fat 6.4 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 5.2 mg, Sugar 1.4 g

1 ½ pounds fresh green beans, washed and trimmed
2 tablespoons olive oil
1 ½ teaspoons lemon zest
⅓ cup chopped toasted hazelnuts
salt and pepper to taste

GREEN BEANS WITH SHALLOTS

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5



Green Beans with Shallots image

Steps:

  • Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
  • Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
  • Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
Freshly ground black pepper

ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7



Roasted Green Beans with Shallots and Hazelnuts image

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.

1 pound green beans, trimmed
3 tablespoons olive oil
4 shallots, thinly sliced
Salt and freshly ground black pepper
1/4 cup hazelnuts, toasted and coarsely chopped
1 tablespoon finely chopped lemon zest
2 tablespoons chopped fresh parsley leaves

FRENCH GREEN BEANS AND SHALLOTS

These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.

Provided by Jacques Pepin

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



French Green Beans and Shallots image

Steps:

  • Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
  • At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
  • Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams

4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice

GREEN BEANS WITH CARAMELIZED SHALLOTS

Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 4



Green Beans with Caramelized Shallots image

Steps:

  • In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
  • Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.
  • Transfer green beans to a serving dish; top with caramelized shallots.

Nutrition Facts : Calories 139 g, Fat 9 g, Fiber 3 g, Protein 4 g

3 tablespoons butter
6 shallots, peeled and thinly sliced into rings
Coarse salt and ground pepper
1 pound green beans, trimmed

SAUTEED GREEN BEANS WITH SHALLOTS, ROSEMARY AND HAZELNUTS

Make and share this Sauteed Green Beans With Shallots, Rosemary and Hazelnuts recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5



Sauteed Green Beans With Shallots, Rosemary and Hazelnuts image

Steps:

  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
  • Drain.
  • Rinse green beans with cold water; drain well.
  • Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
  • Melt butter in heavy large skillet over medium-high heat.
  • Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
  • Season to taste with salt and pepper.
  • Add chopped hazelnuts and toss.
  • Transfer green beans to bowl and serve.

Nutrition Facts : Calories 119, Fat 8.9, SaturatedFat 3.3, Cholesterol 12.2, Sodium 47.3, Carbohydrate 9.3, Fiber 3.1, Sugar 3.2, Protein 3

2 lbs green beans, Trimmed
1/4 cup butter
2/3 cup shallot, Chopped
1 teaspoon rosemary
1/2 cup hazelnuts, toasted, husked, chopped

TARRAGON GREEN BEANS

In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets it apart.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6



Tarragon Green Beans image

Steps:

  • Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
  • Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

3 tablespoons unsalted butter
1 large shallot, finely chopped (1/2 cup)
2 pounds green beans, trimmed
1/2 cup dry white wine
2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
Kosher salt and freshly ground pepper

GREEN BEANS WITH SHALLOTS & TARRAGON

Make and share this Green Beans with Shallots & Tarragon recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7



Green Beans with Shallots & Tarragon image

Steps:

  • Bring water to a boil in a saucepan.
  • Add salt and beans.
  • Bring to boil and simmer 8 to 10 minutes.
  • Beans should be tender but crisp, drain.
  • Return beans to saucepan and add butter and shallots.
  • Cook briefly but do not brown.
  • Add tarragon, salt and pepper.
  • Saute briefly and serve.

2 cups water
salt
1 lb green beans, trimmed
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
fresh ground pepper

ROASTED GREEN BEANS AND SHALLOTS

Wholesome roasted alternative to the classic green bean casserole.

Provided by Autumnswirl

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 6

Number Of Ingredients 7



Roasted Green Beans and Shallots image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g

1 ½ pounds fresh green beans, trimmed
6 shallots, peeled and thinly sliced
5 large cloves garlic, thinly sliced
¼ cup sliced almonds
2 tablespoons olive oil, or more as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON*

Categories     Bean

Yield 8-10 servings

Number Of Ingredients 8



GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON* image

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.

•6 tablespoons raw hazelnuts
•3 tablespoons unsalted butter, divided
•3 large shallots, sliced (about 1 cup)
•3/4 teaspoon kosher salt
•1/2 teaspoon freshly ground pepper
•1 1/2 pounds haricots verts (thin green beans), trimmed
•3 tablespoons fresh tarragon leaves, coarsely chopped
•1 1/2 teaspoons grated lemon zest

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