Green Beans with Toasted Hazelnuts and Brown Butter
By America's Test KitchenPublished on October 5, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter. To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.
Instructions
- Bring 2 1/2 quarts water to boil in large saucepan over high heat; add salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.
- Heat butter in small heavy-bottomed saucepan over medium heat and cook, swirling frequently, until butter turns deep chocolate brown and becomes fragrant, 4 to 5 minutes. Add hazelnuts and cook, stirring constantly, until fragrant and combined, about 1 minute. Season with salt and pepper to taste.
- Meanwhile, heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter. Top beans with toasted hazelnuts and brown butter and serve immediately.
Time
30 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a green bean recipe that would require no last-minute preparation, we blanched the beans to ensure a crisp texture, then refrigerated them for up to three days. When the rest of our meal was ready, we could toss the beans in a hot skillet with a simple butter sauce just before serving.
Before You Begin
Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter. To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.
Instructions
- Bring 2 1/2 quarts water to boil in large saucepan over high heat; add salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.
- Heat butter in small heavy-bottomed saucepan over medium heat and cook, swirling frequently, until butter turns deep chocolate brown and becomes fragrant, 4 to 5 minutes. Add hazelnuts and cook, stirring constantly, until fragrant and combined, about 1 minute. Season with salt and pepper to taste.
- Meanwhile, heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter. Top beans with toasted hazelnuts and brown butter and serve immediately.
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