This easy side dish showcases the complementary flavors of fresh green beans with toasted hazelnuts, as presented in Lucy Gerspacher’s out-of-print “Hazelnuts & More Cookbook.”
If you don’t have hazelnuts, you can use a number of other nuts, including almonds, pine nuts, pecans or walnuts. You may also want to alter the nut oil you use.
Green Beans with Hazelnut Garnish
1 1/2 pounds whole fresh green beans
2 quarts cold water
1 teaspoon salt
1 tablespoon hazelnut oil (see note)
1/3 cup coarsely chopped toasted hazelnuts
Freshly ground black pepper, to taste
Wash and sort green beans. Remove stem ends, but leave tips, if desired.
In a four-quart covered saucepan, bring water and salt to boil.
Add green beans, cover just until water comes back to a boil.
Remove cover and cook for about five minutes, or just until tender. Drain, andpat off any excess moisture.
Heat hazelnut oil in a large skillet. Drop the beans in the hot oil and stir for about one minute just to coat lightly with the oil. Add the hazelnuts and toss until well mixed.
Pour beans onto serving platter and top with freshly ground black pepper.
Note: If you can’t find hazelnut oil or another nut oil, use an oil with neutral flavor, such as grapeseed oil.
Makes 4 to 6 servings.
From “Hazelnuts & More Cookbook” by Lucy Gerspacher