Lemon Hazelnut Green Beans
Cooking the beans ahead simplifies last-minute preparations.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 92 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 9 mg |
| sodium | 104 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 10% |
| vit A | 9% |
| vit C | 17% |
| folate | 17% |
-
2 lb (1 kg) green beans, trimmed
2 tbsp (25 mL) butter
1/3 cup (75 mL) chopped hazelnuts
1 tbsp (15 mL) grated lemon rind
1/4 tsp (1 mL) salt
Pinch pepper
Preparation:
In large pot of boiling salted water, cook green beans until tender-crisp, 5 to 8 minutes; drain. Chill in cold water; drain. Spread on large tea towel; pat dry. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)
In large skillet, melt butter over medium heat; fry hazelnuts, stirring, until golden, about 5 minutes. Add beans, lemon rind, salt and pepper; cook, stirring, until heated through, about 5 minutes.
Source
Canadian Living Magazine: October 2006
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