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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Green Beans with Orange and Hazelnuts

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.

Cooking Light APRIL 2010

  • Yield: 6 servings (serving size: about 2/3 cup)

Ingredients

  • 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

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

Nutritional Information

Amount per serving
  • Calories: 110
  • Fat: 7.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1g
  • Protein: 3.4g
  • Carbohydrate: 9.9g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 81mg
  • Calcium: 54mg
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Green Beans with Orange and Hazelnuts recipe

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