Green Beans with Toasted Hazelnut-Lemon Butter
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.
How to Make It
Step 1
Combine butter, hazelnuts, rind, and 1/2 teaspoon salt in a small bowl; stir with a fork until well blended.
Step 2
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.
You May Like
Amy8747's Review
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.
MrsH0507's Review