Lemon Hazelnut Green Beans
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This recipe makes 8 servings
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 |
- Portion size: 8
Cooking the beans ahead simplifies last-minute preparations.
Ingredients
- 2 lb 2lbgreen beangreen beans, trimmed
- 2 tbsp 2tbspbutter
- 1/3 cup 1/3cupchopped hazelnuthazelnuts
- 1 tbsp 1tbspgrated lemon rind
- 1/4 tsp 1/4tspsalt
- 1 1pinch 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
