Prepare the butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes.
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
How to Make It
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.
I served this at our dinner party for 50. I thought it was good and would make it again, but it wasn't a smash hit with the crowd. In fact, I had more green beans left over than any of the other 4 sides. This recipe is definitely best fresh - microwaved leftovers are almost entirely devoid of flavor.
Based upon the other reviews, not quite as fantastic as I expected it to be. I followed the recipe with the exception of adding a few more hazelnuts. Definitely worth making again, but I didn't think it was "knock your socks off" good.
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