Green Beans with Toasted Hazelnut-Lemon Butter

Green Beans with Toasted Hazelnut-Lemon Butter Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 52 %
Fat 3.1 g
Satfat 0.8 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 1.7 g
Carbohydrate 6.4 g
Fiber 3.8 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 400 mg
Calcium 51 mg

Ingredients

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

Preparation

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.

Note:

Cynthia Nims,

Cooking Light

November 2006
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