Green beans with hazelnuts and dill
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Long, thin green beans are a simple yet striking addition to meat dishes. They'll grace any holiday table, and this side dish uses three key ingredients: the beans themselves, roasted hazelnuts, and fresh dill. All three flavors complement each other wonderfully, blending into one exquisite bouquet. Blanch the green beans first to soften them while still retaining their crispness. Just before serving, warm them in butter in a frying pan along with chopped nuts and herbs.
"When I cook with nuts, I often toast them before adding them to other ingredients to give them more flavor and crunch," notes Ina Garten.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp. whole hazelnuts
- 0.7 kg French green beans, stem ends trimmed
- 1 tbsp unsalted butter
- 1/4 cup chopped fresh dill
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Cooking the dish according to the recipe:
- Place the hazelnuts in a large frying pan (30 cm in diameter) and place over medium heat. Toast for 5-10 minutes, turning occasionally, until heated through. Transfer the hazelnuts to a clean kitchen towel, fold the towel, and rub the nuts to remove the skins. It's okay if some of the skins come off. Coarsely chop the hazelnuts and set aside. Wipe the pan dry with a kitchen towel.
- Meanwhile, pour 4 liters of water into a large saucepan, add 1 tablespoon of salt, and bring to a boil. Add the green beans and cook for 5 minutes, until tender. Drain immediately and transfer the beans to a large bowl of ice water.
- To serve, heat the butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the green beans, 2 teaspoons salt, and 1 teaspoon black pepper and cook for 3 minutes, stirring with tongs, until heated through. Remove from heat, stir in the dill and hazelnuts, and taste for salt. Serve the beans hot.
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