Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Mills, MS, RD
Recipe by Cooking Light April 2010

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

110 calories; fat 7.5g; saturated fat 0.6g; mono fat 5.6g; poly fat 1g; protein 3.4g; carbohydrates 9.9g; fiber 4.8g; iron 1.6mg; sodium 81mg; calcium 54mg.
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