Best Green Beans With Shallots Hazelnuts And Tarragon Recipes

ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

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 TARRAGON

Steps:

• Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil.
• Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender.
• Drain the green beans and return to the pan, adding butter, chopped tarragon, garlic powder, salt and pepper. Stir to melt the butter and combine. Serve immediately.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
• Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.
• Transfer green beans to a serving dish; top with caramelized shallots.

GREEN BEANS, ROASTED WITH GARLIC, SHALLOTS AND PINE OR HAZELNUTS

Steps:

• Preheat oven to 450°F.
• Slice the shallots length-wise into ¼ inch slices.
• Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper.
• Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
• In the meantime combine the parsley, nuts and lemon zest in a small bowl.
• Mix with the roasted vegetables and serve.

GREEN BEANS WITH SHALLOTS

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

GREEN BEANS WITH HAZELNUTS AND LEMON

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.

TOM'S GREEN BEANS WITH SHALLOTS

Steps:

• Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.
• Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.

GREEN BEANS WITH SHALLOTS & TARRAGON

Steps:

• Bring water to a boil in a saucepan.
• Add salt and beans.
• Bring to boil and simmer 8 to 10 minutes.
• Beans should be tender but crisp, drain.
• Return beans to saucepan and add butter and shallots.
• Cook briefly but do not brown.
• Add tarragon, salt and pepper.
• Saute briefly and serve.