Green Beans With Toasted Hazelnut-Lemon Butter
"Prepare the Toasted Hazelnut-Lemon Butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes."
- Ready In:
- 6mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 1⁄2 tablespoons butter, softened
- 3 tablespoons finely chopped hazelnuts, toasted
- 1 1⁄2 teaspoons grated lemon rind
- 2 1⁄4 teaspoons salt, divided
- 8 cups water
- 1 1⁄2 lbs green beans, trimmed
directions
- Combine butter, toasted hazelnuts, lemon rind, and 1/2 t salt in a small bowl; stir with a fork until well blended.
- Bring 8 c water and remaining 1 3/4 t salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return panto medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.
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RECIPE SUBMITTED BY
Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.
