Best Green Beans And Mangetout With Hazelnuts And Orange Recipes

Green beans and Mangetout with Hazelnuts and Orange image

Provided by AntoniaKV

Time 40m

Yield Serves 6

Number Of Ingredients 9

400g green beans, stalks trimmed
400g mangetout (or sugar snaps, that works too)
70g hazelnuts, toasted and roughly chopped
1 orange, zested and juiced
20g chives, chopped
1 garlic clove, crushed
2 tbsp olive oil
1 tbsp hazelnut oil (or walnut oil, which is what I used)
Salt and black pepper

Steps:

Bring plenty of water to the boil in a large saucepan (you need a lot of space for the veggies, to preserve the colour). Blanch the beans in the water for 4 minutes, the drain them in a colander and run them under tap water until cold. Leave to drain and dry. It is really important to make sure that they get completely cold so that they don't continue to cook - no-one wants overcooked green beans! Repeat this with the mangetout, but only cook for 1 minute (see above note).
Mix the garlic and chives with the oils, zest and a tbsp or so of orange juice, and season with a pinch of salt and pepper. Toss the dressing with the green beans and mangetout, and scatter the hazelnuts over the top.

Roasted Green Beans with Shallots and Hazelnuts image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound green beans, trimmed
3 tablespoons olive oil
4 shallots, thinly sliced
Salt and freshly ground black pepper
1/4 cup hazelnuts, toasted and coarsely chopped
1 tablespoon finely chopped lemon zest
2 tablespoons chopped fresh parsley leaves

Steps:

Preheat oven to 425 degrees F.
Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

Green Beans with Hazelnuts and Lemon image

Provided by Christina

Time 20m

Yield 8

Number Of Ingredients 5

1 ½ pounds fresh green beans, washed and trimmed
2 tablespoons olive oil
1 ½ teaspoons lemon zest
⅓ cup chopped toasted hazelnuts
salt and pepper to taste

Steps:

In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 6.9 g, Fat 6.4 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 5.2 mg, Sugar 1.4 g

Green Beans with Hazelnuts image

Provided by Martha Stewart

Number Of Ingredients 4

Coarse salt and ground pepper
1/3 cup hazelnuts, skins removed, coarsely chopped
1 1/4 pounds green beans, stem ends trimmed
1 tablespoon butter

Steps:

Bring a large pan of salted water to a boil. In a small skillet, toast hazelnuts over medium heat until golden brown, tossing occasionally, about 5 minutes. Transfer to a bowl; set aside.
Cook beans in boiling salted water until crisp-tender, 4 to 6 minutes; drain. Return to pan; toss with butter and half the hazelnuts. Season with salt and pepper. Transfer to a serving dish, and sprinkle with remaining hazelnuts.