Green Beans With Hazelnut Lemon Butter Recipes

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

FRENCH GREEN BEANS WITH HAZELNUT BUTTER

Steps:

• Make the compound butter. Mix the butter, shallots, lemon zest and hazelnuts in a small bowl until combined. Refrigerate while the beans are cooking.
• Steam the beans. Place the beans in a sauté pan and sprinkle with salt. Add the water. Cover and cook over medium-high heat for 6 minutes. Remove the lid and continue to cook for about 2 minutes, until all of the water boils off. Immediately remove from heat.
• Finish the dish. Spoon butter mixture over the beans. Using a pair of tongs, toss the beans until all of the butter is melted and the beans are coated. Serve immediately.

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium saucepan 3/4 full of water and bring to a boil.
• Add salt and beans.
• Return to a boil and cook 4-5 minutes or they are crisp tender.
• Remove from heat and drain.
• Put back in pan and add butter and zest.
• Season with pepper and more salt if you need it.

SCALLOPS WITH HAZELNUT BROWN BUTTER

Steps:

• Preheat a skillet over medium heat. Add butter and cook 4 min, until a nutty brown color. Chop hazelnuts and add to butter. Pour into a small saucepan to keep warm. Add vinegar, salt and pepper.
• Add green beans to boiling salted water. After 3-4 minutes, remove to a serving platter. Sprinkle with salt and pepper, drizzle with olive oil. Add lemon zest and juice.
• Trim tough muscle from scallop. If scallops are thick, slice through horizontally. Sprinkle with salt and pepper. Using the same skillet used for the brown butter, over medium-high heat, sear scallops about 1 minute on each side.
• Divide arugula between 4 plates. Toss scallop slices over arugula. Pour over brown butter. Serve with green beans on the side.

GREEN BEANS WITH HAZELNUT-LEMON BUTTER

Steps:

• In a saucepan, cover beans with water; cover and cook until crisp-tender, about 15 minutes. Meanwhile, in a small saucepan over medium-high heat, brown the butter. Add the hazelnuts, lemon juice, parsley, basil and salt; heat through. Drain beans; add the butter mixture and toss to coat. Serve immediately.

LEMON BUTTER GREEN BEANS

Steps:

• Fill a saute pan or a frying pan with about 1/2 inch salted water; bring to a boil.
• Add green beans, cover, and cook until green beans are tender to the bite, about 3 to 5 minutes, depending on how crisp you like your green beans.
• In the meantime, melt butter in a nonstick frying pan over medium heat.
• Add the zest and continue to cook for about 1 minute.
• Drain the beans and wash under cold water until completely cooled.
• Put the green beans back in the pan and pour the lemon butter over them; add lemon juice, salt and pepper, and toss to combine.
• Transfer to a serving plate.
• Garnish with parmesan cheese.
• Serve.

GREEN BEANS WITH HAZELNUT BUTTER

Steps:

• Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.
• Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a kettle of boiling salted water cook beans until just tender, 3 to 8 minutes. Drain beans in a colander and in a large bowl toss while still hot with oil, zest, nuts, and salt and pepper to taste. Beans may be made 1 day ahead and chilled, covered. Reheat beans, preferably in a microwave.