Green Beans With Shallots, Hazelnuts, And Tarragon – a delicious recipe with hazelnuts, unsalted butter, shallots, kosher salt, freshly ground pepper, haricots verts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
2
In a large saute pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
3
Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sauteed shallots. Serve immediately.
76
kcal
Calories
9
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons raw hazelnuts, 3 tablespoons unsalted butter, divided, 3 large shallots, sliced (about 1 cup), 3/4 teaspoon kosher salt, and more.
Yes, Green Beans With Shallots, Hazelnuts, And Tarragon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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