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Green Beans with Hazelnuts and Crème Fraîche


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  • Author: Amanda
  • Yield: 4 servings 1x

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

  1. 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.
  2. 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