Myth-Buster Recipe. Salted boiling water helps blanched veggies retain their structure and nutrients and doesn't add much sodium. Substitute olive oil for hazelnut oil, if it's easier.
1/4 cup hazelnuts
1/4 cup salt
1 pound green beans, trimmed
1 tablespoon thin orange rind strips
2 teaspoons roasted hazelnut oil
1/8 teaspoon salt
How to Make It
Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 8 minutes; stir once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
Combine 2 quarts water and 1/4 cup salt in a large saucepan; bring to a boil. Add beans; cook 5 minutes or until crisp-tender. Drain. Place in a serving bowl. Add nuts, rind, oil, and 1/8 teaspoon salt; toss well to coat.
Made once to recipe & the beans glistened just like the photo. Made it again last night, subbing walnuts & walnut oil, but using just a little more than half the oil. Both nice, but preferred less oil.
Just made this recipe and it was AWESOME! Super, super easy and really quick to put together. I'd never cooked with hazelnuts before but this was any easy way to get introduced to them. I ended up using orange zest instead of the rind and I actually liked that better -- it dispersed the light orange flavor nicely. I'll definitely be making it again soon!
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