Sauteed Green Beans With Shallots, Rosemary and Hazelnuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From Bon Appetit, December 1995. Sounds like a tasty side dish. Ingredients:
2 lbs green beans, trimmed |
1/4 cup butter |
2/3 cup shallot, chopped |
1 teaspoon rosemary |
1/2 cup hazelnuts, toasted, husked, chopped |
Directions:
1. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
2. Drain.
3. Rinse green beans with cold water; drain well.
4. Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
5. Melt butter in heavy large skillet over medium-high heat.
6. Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
7. Season to taste with salt and pepper.
8. Add chopped hazelnuts and toss.
9. Transfer green beans to bowl and serve.
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