Green Beans with Toasted Hazelnuts and Brown Butter

By LaLaCooks

Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter. To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and dont bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce youve prepared as the beans blanch.

Ingredients

• 1 teaspoon table salt
• 1 pound green beans , stem ends snapped off
• 4 tablespoons unsalted butter
• 1/2 cup hazelnuts (about 2 1/2 ounces), skinned, chopped fine, and toasted in small skillet over medium heat until just fragrant, 3 to 4 minutes

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Bring 2 1/2 quarts water to boil in large saucepan over high heat; add salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.

2. Heat butter in small heavy-bottomed saucepan over medium heat and cook, swirling frequently, until butter turns deep chocolate brown and becomes fragrant, 4 to 5 minutes. Add hazelnuts and cook, stirring constantly, until fragrant and combined, about 1 minute. Season with salt and pepper to taste.

3. Meanwhile, heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter. Top beans with toasted hazelnuts and brown butter and serve immediately.