Green Beans with Lemon and Hazelnuts
By The Canadian Living Test Kitchen
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This recipe makes 8 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
117117 cal |
|
pro |
2 g2g pro |
|
total fat |
9 g9g total fat |
|
sat. fat |
1 g1g sat. fat |
|
carb |
9 g9g carb |
|
fibre |
4 g4g fibre |
|
chol |
0 mg0mg chol |
|
sodium |
369 mg369mg sodium |
|
% RDI: |
- |
|
calcium |
44 calcium |
|
iron |
66 iron |
|
vit A |
77 vit A |
|
vit C |
2020 vit C |
|
folate |
1616 folate |
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
- 2 lb green beans , trimmed and halved diagonally2 2lb lbgreen beangreen beans, trimmed and halved diagonally
- 1/4 cup sliced or chopped hazelnuts 1/4 1/4cup cupsliced or chopped hazelnuthazelnuts
- 1/4 cup extra virgin olive oil 1/4 1/4cup cupextra virgin olive oil
- 2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
- 2 tbsp lemon juice 2 2tbsp tbsplemon juice
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
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