Sauteed Green Beans With Shallots, Rosemary and Hazelnuts
"From Bon Appetit, December 1995. Sounds like a tasty side dish."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
10
ingredients
- 907.18 g green beans, Trimmed
- 59.14 ml butter
- 157.80 ml shallot, Chopped
- 4.92 ml rosemary
- 118.29 ml hazelnuts, toasted, husked, chopped
directions
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain.
- Rinse green beans with cold water; drain well.
- Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
- Melt butter in heavy large skillet over medium-high heat.
- Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
- Season to taste with salt and pepper.
- Add chopped hazelnuts and toss.
- Transfer green beans to bowl and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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