Tuesday, October 20, 2009

Green Beans with Toasted Hazelnut Lemon Butter

Who doesn't like green beans? This recipe is simple, quick and really brings them to a whole new level. The best part? You can make the butter ahead of time and even use it on other vegetables. I make this for holidays, dinners, or just because. If you can't find any fresh green beans, you could even use frozen.

Green Beans with Toasted Hazelnut Lemon Butter

1 1/2 tablespoons butter, softened

3 tablespoons finely chopped hazelnuts, toasted
1 1/2 teaspoons grated lemon rind
2 1/4 teaspoons salt, divided
8 cups water
1 1/2 pounds green beans, trimmed

Combine butter, hazelnuts, rind, and 1/2 teaspoon salt in a small bowl; stir with a fork until well blended.
Bring 8 cups water and remaining 1 3/4 teaspoons salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return pan to medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.

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