Green Beans and Raspberry Hazelnut Toss
"I love green beans and raspberries. I can't wait to try this, I got it from the Driscolls website."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb thin green beans, trimmed
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 3⁄4 teaspoon herbs, de provence
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup chopped hazelnuts
- 1 (6 ounce) package raspberries
directions
- Cook grean beans in salted boiling water for 4 minutes, drain and set aside.
- Saute hazelnuts in butter in a large skillet over medium heat 2 minutes, remove from pan and set aside.
- Add 1 tablespoon butter, olive oil and garlic to the skillet. Cook over medium heat for 1 minute, stirring constantly.
- Stir in hazelnuts, herbs de Provence, salt and pepper, cook 30 seconds. Add green beans and cook 2 minutes. Stir in raspberries and stir until evenly coated.
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RECIPE SUBMITTED BY
<p>I am a stay at home mom with 5 wonderful children. When I have time I love to scrapbook and journal. I also crochet and do cross-stitch and enjoy reading my Bible. Sometimes I am all into trying new things then other times I only want old standbys. I like to get veggies into my picky kids by sneaking them in where they were not expecting them. I've learned that its improtant to try new things 2 or 3 times before you can really consider it rejected. Sometimes the second time you offer it to them they will scarf it down, when the first time they barely got down the mandatory taste bite. Go figure.</p>
8725182"
