Teresa's Recipes
Sautéed Green Beans with Shallots and Toasted Hazelnuts
Elevate your dining experience with this vibrant and flavorful side dish of sautéed green beans. The crisp-tender beans are perfectly complemented by the sweet, aromatic shallots and the rich, nutty crunch of toasted hazelnuts. This dish not only adds a pop of color to your plate but also celebrates the simplicity and elegance of seasonal produce. A delightful addition to any meal, it pays homage to traditional French cooking, where fresh ingredients shine.
Ingredients
- 1 pound, trimmed Green beans
- to taste Salt
- to taste Black pepper
- 1/2 cup, roughly chopped Hazelnuts
- 2 tablespoons Olive oil
- 2, thinly sliced Shallots
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 150
- Fat: 13g
- Carbs: 8g
- Protein: 3g
- Sodium: 50mg
- Sugar: 2g
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and blanch for about 2 minutes until they are crisp-tender. Drain and immediately rinse under cold water to halt the cooking process.
- In a dry skillet over medium heat, add the chopped hazelnuts. Toast them for about 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the skillet and set aside.
- In the same skillet, add the olive oil. Once hot, add the sliced shallots and sauté for about 2 minutes until they begin to soften and turn translucent.
- Add the blanched green beans to the skillet, tossing to combine. Cook for an additional 5 minutes until the beans are heated through and slightly charred.
- Season with salt and pepper to taste, ensuring an even distribution.
- Transfer the sautéed green beans to a serving dish and sprinkle generously with the toasted hazelnuts. Serve warm.
Tips
- For added depth of flavor, consider drizzling a splash of balsamic vinegar over the dish just before serving.
- You can substitute hazelnuts with almonds or walnuts for a different nutty flavor.
- To make this dish vegan, ensure that the olive oil is used instead of butter as the fat.