Haricots Verts With Hazelnuts Recipes

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HARICOTS VERTS WITH HAZELNUTS



Haricots Verts with Hazelnuts image

These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 1/2 pounds haricots verts, or green beans, stem ends trimmed
1 tablespoon plus 1 teaspoon salt
3 1/2 tablespoons unsalted butter
5 large shallots, peeled
1/4 teaspoon freshly ground black pepper
1/3 cup hazelnuts, preferably blanched

Steps:

  • Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)
  • In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.
  • Meanwhile, place hazelnuts (blanched or with skin) in a baking pan; toast in the oven until they darken, 5 to 7 minutes. If using hazelnuts with skin, remove as much of it as possible by rubbing them quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.
  • In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish, and serve.

INA GARTEN'S HARICOTS VERTS WITH HAZELNUTS & DILL



Ina Garten's Haricots Verts with Hazelnuts & Dill image

Provided by Robyn Doyon-Aitken

Categories     Side Dish

Yield 6 people

Number Of Ingredients 6

1/2 cup whole hazelnuts ((see Ina's pro tip below))
Kosher salt and freshly ground black pepper
1-1/2 pounds French string beans (haricots verts), (stem ends removed)
1 tablespoon unsalted butter
Good olive oil
1/4 cup minced fresh dill

Steps:

  • Place the hazelnuts in a large (12-inch) sauté pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don't worry if they don't all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
  • Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.
  • When ready to serve, heat the butter and 1 tablespoon olive oil in the large sauté pan over medium-high heat. Add the string beans, 2 teaspoons salt, and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.

HARICOTS VERTS WITH DILL AND HAZELNUTS



Haricots Verts with Dill and Hazelnuts image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1/2 cup whole hazelnuts
Kosher salt and freshly ground black pepper
1 1/2 pounds French string beans (haricots verts), stem ends removed
1 tablespoon unsalted butter
Good olive oil
1/4 cup minced fresh dill

Steps:

  • Place the hazelnuts in a large (12-inch) saute pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don't worry if they don?t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
  • Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.
  • When ready to serve, heat the butter and 1 tablespoon olive oil in the large saute pan over medium-high heat. Add the string beans, 2 teaspoons salt, and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON



Green Beans with Shallots, Hazelnuts, and Tarragon image

Provided by Susan Spungen

Categories     Side     Thanksgiving     Green Bean     Tarragon     Hazelnut     Shallot     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

6 tablespoons raw hazelnuts
3 tablespoons unsalted butter, divided
3 large shallots, sliced (about 1 cup)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds haricots verts (thin green beans), trimmed
3 tablespoons fresh tarragon leaves, coarsely chopped
1 1/2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
  • In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
  • Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

HARICOT VERTS (GREEN BEANS) , WILD MUSHROOMS WITH HAZELNUTS



Haricot Verts (Green Beans) , Wild Mushrooms With Hazelnuts image

if you cant get chanterelle or porcini fresh, button and oyster mushrooms work well too. Use hazelnut oil instead of EVO in the vinaigrette if you have it. From Cooking Light. Calories 72, fat 3.3 (sat 0.4)carb 9g

Provided by MarraMamba

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 teaspoons extra virgin olive oil (EVOO)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 lb French haricots vert, trimmed
1 teaspoon olive oil
6 cups sliced wild mushrooms (or cultivated)
1/2 cup green onion, sliced
6 teaspoons hazelnuts, finely chopped toasted

Steps:

  • Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
  • Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
  • Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
  • Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
  • Add vinegar mixture and hazelnuts, toss to coat.

Nutrition Facts : Calories 78.9, Fat 4.3, SaturatedFat 0.5, Sodium 106.3, Carbohydrate 8.8, Fiber 3.8, Sugar 2.5, Protein 4.1

HARICOTS VERTS AND PEAR SALAD WITH HAZELNUTS AND PROSCIUTTO



Haricots Verts and Pear Salad with Hazelnuts and Prosciutto image

Categories     Salad     Roast     Pear     Kosher     Prosciutto     Hazelnut     Boil

Yield serves 6

Number Of Ingredients 14

1/2 pound haricots verts
Vinaigrette
2 tablespoons cider vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
3 tablespoons hazelnut oil
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head frisée
2 small Belgian endives
1 ounce (about 1 handful) arugula
1/4 cup coarsely chopped toasted hazelnuts
1 Bartlett pear, ripe but firm
8 to 12 thin slices prosciutto di Parma

Steps:

  • Trim the ends of the haricots verts. Bring a large pot of salted water to a boil over high heat. Cook the beans until crisp-tender, 2 to 4 minutes, then drain and transfer to ice water to preserve the color. Drain again and pat dry. Cut in half crosswise. Place in a large mixing bowl.
  • For the vinaigrette: Put the vinegar, shallot, and mustard in a small bowl and whisk to blend. Gradually whisk in the oils. Season with salt and pepper.
  • Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Slice the endives on a slight diagonal into 1-inch pieces. Separate into individual layers and discard the core. Add the frisée, endive, arugula, and hazelnuts to the bowl with the beans.
  • Cut the pear in half, remove the core and slice thinly lengthwise. Add to the bowl. Toss with enough of the vinaigrette to coat the salad lightly; you may not need it all.
  • If the prosciutto slices are large, tear in half. Make a loose ring of prosciutto on each plate, then mound a handful of salad in the center of the ring. Serve immediately.
  • Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied white wine.

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  • Place the hazelnuts in a medium (10-inch) sauté pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don’t worry if they don’t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
  • Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.
  • When ready to serve, heat the butter and olive oil in the sauté pan over medium-high heat. Add the string beans, 1 teaspoons salt, and ½ teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.


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  • Bring a large pot of well-salted water to a boil. Mix onions and vinegar in a small bowl; sprinkle with a pinch of salt.
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