Green beans in brown butter
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 199, total fat 16 G., saturated fats 8 G., proteins 4 G., carbohydrates 13 G., fiber 5 G., cholesterol 31 mg, sodium 491 mg, sugar 6 G.
Calories 199, total fat 16 G., saturated fats 8 G., proteins 4 G., carbohydrates 13 G., fiber 5 G., cholesterol 31 mg, sodium 491 mg, sugar 6 G.
Blanched green beans in brown butter with hazelnuts is a simple yet sophisticated side dish that makes a wonderful complement to holiday meats. When fried, the butter darkens and develops a pleasant nutty flavor. Chopped hazelnuts enhance this, and lemon zest adds a refreshing note.
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:
- 1/3 cup hazelnuts
- 1 kg green beans, ends trimmed
- 6 tablespoons butter, cut into pieces
- 3/4 cup lightly salted chicken or vegetable broth
- Zest of 1 lemon
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Cooking the dish according to the recipe:
- Preheat the oven to 190°C. Place the hazelnuts on a baking sheet and toast for about 7 minutes. Let cool slightly, then rub with a kitchen towel to remove the skins; coarsely chop and set aside.
- Fill a large bowl with ice water and set aside. Bring a large saucepan of salted water to a boil. Add the beans and cook until crisp-tender, 5-7 minutes. Drain and immediately transfer the beans to the ice water; let stand until completely cool, about 2 minutes. Drain and pat dry the beans.
- In a large skillet over medium heat, melt the butter and cook, stirring occasionally with a silicone spatula, until golden brown and fragrant, about 4 minutes. Add the hazelnuts and cook for 30 seconds. Transfer the hazelnuts and most of the butter to a small bowl, reserving 2 tablespoons of the browned butter in the skillet; cover the bowl with a lid to keep the nuts warm.
- Add broth to the pan and sprinkle with 1 teaspoon of salt. Bring to a boil over high heat, then add half the beans and cook until heated through, about 2 minutes. Transfer to a serving platter with tongs. Repeat with the remaining beans. Top with hazelnuts. Season with salt and sprinkle with lemon zest.
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