Green Beans with Shallots, Hazelnuts, and Tarragon

Ingredients for Green Beans with Shallots, Hazelnuts, and Tarragon

• 6 tablespoons raw hazelnuts

• 3 tablespoons unsalted butter, divided

• 3 large shallots, sliced (about 150g )

• 3/4 teaspoons kosher salt

• 1/2 teaspoons freshly ground pepper

• 675g haricots verts (thin green beans), trimmed

• 3 tablespoons fresh tarragon leaves, coarsely chopped

• 1 1/2 teaspoons grated lemon zest

Preheat oven to 177°C. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.

In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.

Reduce heat to medium, and add 120ml water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.