Description
Tender green beans are sauteéd with shallots and tossed with lemon and créme fraîche to make a tangy, bright sauce. Add some chopped hazelnuts and fresh soft herbs and you’ve got a totally unexpected, fresh and fast take on green beans.
Ingredients
Scale
- 1 pound haricots verts or green beans
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- Zest and juice of 1 lemon
- 3 to 4 tablespoons crème fraiche
- 1/4 cup hazelnuts, toasted and coarsely chopped
- 1 tablespoon finely chopped fresh tarragon leaves, optional
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil; add the green beans and cook until crisp-tender, about 6 to 7 minutes. Transfer to an ice bath to set the color.
- In the same pot, add the oil and heat over medium heat. Add the shallot and a pinch of salt; cook, stirring occasionally, until slightly softened, about 2 to 3 minutes. Add the beans and toss to combine; cook until warmed through. Add the lemon juice and crème fraîche, stirring to coat the beans. Transfer to a platter and sprinkle with the lemon zest, hazelnuts and fresh herbs.
Notes
Inspiration: Green Beans in Hazelnuts and Crème Fraiche on cookingchanneltv.com
- Category: Vegetable Sides