Green Beans with Lemon and Hazelnuts

Tested Till Perfect

Instead of toasting a few nuts at a time for individual recipes, toast them in bulk and freeze. They'll last well for up to a month.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 117
pro 2 g
total fat 9 g
sat. fat 1 g
carb 9 g
fibre 4 g
chol 0 mg
sodium 369 mg
% RDI: -
calcium 4%
iron 6%
vit A 7%
vit C 20%
folate 16%
    2 lb (1 kg) green beans, trimmed and halved diagonally
    1/4 cup (50 mL) sliced or chopped hazelnuts
    1/4 cup (50 mL) extra-virgin olive oil
    2 tsp (10 mL) grated lemon rind
    2 tbsp (25 mL) lemon juice
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper

Preparation:

In large saucepan of boiling salted water, cook beans until tender-crisp, about 7 minutes. Drain and chill in cold water; drain immediately. (Make-ahead: Wrap in towel; enclose in plastic bag and refrigerate for up to 24 hours.)

In large skillet, toast hazelnuts over medium heat, stirring often, until fragrant and golden, about 3 minutes. Remove from pan and set aside. (Make-ahead: Let cool; store in airtight container for up to 3 days.)

Add oil and lemon rind and juice to skillet; bring to boil. Add green beans. Sprinkle with salt and pepper; toss until hot, about 1 minute. Sprinkle with hazelnuts.

Source

Canadian Living Magazine: December 2006





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