Green Beans with Shallots, Hazelnuts, and Tarragon
Crisp-tender haricots verts tossed with toasted hazelnuts, sautéed shallots, and fresh tarragon in a buttery glaze. This elegant side dish combines French-inspired flavors with delightful textures.
Ingredients
- •6 tablespoons raw hazelnuts
- •3 tablespoons unsalted butter
- •3 large shallots
- •¾ teaspoon kosher salt
- •½ teaspoon freshly ground pepper
- •1½ pounds haricots verts
- •3 tablespoons fresh tarragon leaves
- •1½ teaspoons lemon zest
Cooking Instructions
- 1.
Preheat oven to 350°F. 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.
15 min
- 2.
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.
4 min
- 3.
Reduce heat to medium, and add 1/2 cup 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.
6 min