Green Beans with Lemon and Hazelnuts
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This recipe makes 8 servings
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 |
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.
Ingredients
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.
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
- Keywords : Salad; Vegetarian; Boil/Simmer; Green beans;
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