Lemon Hazelnut Green Beans

Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy, Lemon Hazelnut Green Beans and Smashed Leek Potatoes Image by: Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy, Lemon Hazelnut Green Beans and Smashed Leek Potatoes Author: Canadian Living

Cooking the beans ahead simplifies last-minute preparations.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 2 lbs green beans trimmed
  • 2 tablespoons butter
  • 1/3 cup chopped hazelnut
  • 1 tablespoon grated lemon rind
  • 1/4 teaspoon salt
  • 1 pepper

Method

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.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 104 mg
  • Protein 3 g
  • Calories 92.0
  • Total fat 6 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Hazelnut Green Beans

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