Lemon Hazelnut Green Beans
This recipe makes 8 servings
|Per Serving: about||-|
|total fat||6 g|
|sat. fat||2 g|
- Portion size: 8
Cooking the beans ahead simplifies last-minute preparations.
- 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
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