Green Beans with Hazelnuts

Green Beans with Hazelnuts

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup hazelnuts

  • 1

    pound green beans

  • 1

    pinch Salt and pepper

  • 1

    tablespoon olive oil

  • 1

    pink shallot, minced

  • Lemon juice, to taste

  • 2

    tablespoons crème fraîche

  • A small handful of chopped fresh tarragon

  • A small handful of chopped fresh parsley

  • Directions

  • Heat the oven to 350°F/180°C. Spread the nuts on a baking sheet and toast in the oven until slightly darkened and fragrant, about 8 minutes. Remove, chop, and set aside.

  • Top and tail the green beans, and cook them in a large pot of boiling salted water, until tender. Drain and rinse under cold running water to set the colour.

  • Heat the oil in a skillet, add the shallot, one minute, then add the beans and toss to heat through. Season with salt and pepper. Add a squirt of lemon juice. Remove from the heat and stir in the crème fraîche to coat. Toss in the hazelnuts and chopped herbs. Arrange on a platter, and serve.




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