Green beans with hazelnuts

Green beans with hazelnuts

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
400g french green beans, trimmed neatly
30g unsalted butter
20ml hazelnut oil
sea salt and freshly ground white pepper
100g hazelnuts, roasted and peeled
1 small purple salad onion, thinly sliced

Method

  1. Blanch the beans for 2 minutes in boiling salted water. Refresh in iced water, then drain. Heat the butter and hazelnut oil in a small saucepan. Add the beans and season lightly. Fry gently for 1 few minutes, tossing to coat with the buttery oil. Lift the beans out of the pan, leaving as much oil in the pan as you can, and keep the beans warm. Add the hazelnuts to the pan and fry for 30 seconds.
  2. To serve, mound the beans onto a warm serving platter and spoon on the hazelnuts. Top with a few rings of onion and serve straight away.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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