Best Green Beans In Hazelnuts And Creme Fraiche Recipes

Green Bean Salad with Creme Fraiche image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
2 pounds green beans, trimmed
1/4 cup creme fraiche
1/4 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon white wine vinegar
4 cups frisee (about 4 ounces)
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground pepper

Steps:

Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Slice the green beans in half lengthwise.
Make the dressing: Whisk the creme fraiche, heavy cream, dijon and whole-grain mustard, and 1/2 teaspoon salt in a large bowl. Add the green beans and toss to coat. Drizzle with the vinegar and add the frisee and herbs; season with salt and pepper and toss.

Green Beans With Browned Butter and Hazelnuts image

Provided by elisechristiane

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup shelled whole hazelnuts (unroasted and unsalted)
1 lb green beans, trimmed
2 tablespoons butter
1 -2 large shallot, very thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt (1/4 teaspoon table salt) or 1/2 teaspoon sea salt (1/4 teaspoon table salt)
freshly ground black pepper

Steps:

Heat a saute pan over medium-low heat. Add the hazelnuts and toast the hazelnuts until the skins are dark brown but not burned. Keep the heat low so that you don't burn the hazelnuts. It should take about 6-7 minutes. Let cool enough to handle and rub the skins off. You can use a towel or a garlic peeler. Coarsely chop and set aside.
Add 1 cup water to the saute pan and bring to a boil over medium heat. Add the green beans and cover with lid. Steam the beans for 3-4 minutes, until just tender. Immediately drain and rinse with cool water to stop the cooking.
Wipe the saute pan dry and return to the stove on medium-high heat. Add the butter and let the butter brown and bubble. Once the butter is browned, add the shallots and saute for 1 minute. Pour in the balsamic vinegar and the green beans. Use your spatula or large spoon to scoop up some of the browned balsamic butter up and over the green beans. Season generously with salt and pepper to taste. Stir in the chopped hazelnuts.

Nutrition Facts : Calories 146.2, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 277, Carbohydrate 10.8, Fiber 3.9, Sugar 4.7, Protein 3.5

Green Beans with Hazelnuts and Lemon image

Yield Serves 8

Number Of Ingredients 4

1 1/2 pounds green beans, trimmed
1 to 2 tablespoons olive oil
1 1/2 teaspoons freshly grated lemon zest or to taste
1/3 cup hazelnuts, toasted until golden and chopped fine

Steps:

In a kettle of boiling salted water cook beans until just tender, 3 to 8 minutes. Drain beans in a colander and in a large bowl toss while still hot with oil, zest, nuts, and salt and pepper to taste. Beans may be made 1 day ahead and chilled, covered. Reheat beans, preferably in a microwave.

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