Haricots Verts With Shallots, Hazelnuts, Tarragon and Orange

I can't think of too many Thanksgiving tables that have not known the iconic "green bean casserole". (Nor do I imagine that will end any time soon!) That said, Thanksgiving standards can be heavy and beg for the fresh crunch of steamed green beans. Here, haricot verts bring a bright touch to the menu with the addition of tarragon and orange zest, rounded out with toasted hazelnuts and sweet shallots.

I like that these can quickly be prepared on the stove-top keeping the oven free for other menu items.

Ingredients

• skinned hazelnuts
• unsalted butter
• shallots
• kosher salt
• freshly ground pepper
• haricots verts (substitute green beans)
• fresh tarragon leaves
• grated orange zest

See recipe card for quantities.

Instructions

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In a large sauté pan over medium heat, toast chopped hazelnuts until golden brown and fragrant, about 5 minutes. Remove and reserve.

To the same pan, melt 2 Tbsp. butter.

Add shallots and sauté until softened and starting to caramelize, about 6 minutes. Remove and reserve.

Add remaining 2 Tbsp. butter and ½ cup water, stirring to combine. Add the beans, salt and pepper and toss to coat. Cover pan and cook, stirring occasionally until beans are tender, crisp and bright green, about 5 minutes. 

Remove cover and continue cooking until water has reduced, about 3 minutes. 

Remove skillet and toss beans with hazelnuts, shallots, tarragon and orange zest. Serve immediately.

Hint: I was able to find skinned hazelnuts at Trader Joe’s and oftentimes you can find them in the bulk section at Whole Foods Market or pre-packaged in some grocery stores. If you need to remove the skin yourself, it's not all that difficult.

Consider removing skins from more than you need for future use. It's best to store them in the freezer if not used immediately:

• To remove skins from hazelnuts: Preheat oven to 350°F. Spread hazelnuts on a baking sheet. Toast in the oven, stirring halfway through, until the skins split and the nuts are fragrant, about 10 to 15 minutes. Transfer to a bowl, cover with a kitchen towel. Allow to steam and cool. Using a kitchen towel, rub the nuts to remove skin.
• Alternatively, the hazelnuts can be toasted in a skillet over medium-high heat on the stovetop. Stir consistently until the skins split and the nuts are fragrant, 5 to10 minutes. Transfer to a bowl, cover with a kitchen towel. Allow to steam and cool. Using a kitchen towel, rub the nuts to remove skin.

Substitutions

• Haricots Verts: Most grocery stores these skinny green beans in the produce section, but this recipe works equally as well with fresh green beans
• Hazelnuts: They have a flavor profile that can't be easily be replicated, but in a pinch, toasted pecans or walnuts will work
• Tarragon: Consider using fresh basil instead
• Orange Zest: No oranges? Lemon zest will work here too

Equipment

• large sauté pan with lid
• microplane/zester
• measuring cups
• measuring spoons

Pairing

These are my favorite dishes to serve with [this recipe]:

Haricots Verts With Shallots, Hazelnuts, Tarragon and Orange

The Savory Tart

Haricots vert make the perfect side dish. Here they are dressed up with the addition of tarragon and orange zest, rounded out with toasted hazelnuts and sweet shallots.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 6

Equipment

• large saute pan with lid
• microplane/zester
• measuring cups
• measuring spoon

Ingredients

  

• ⅓ cup chopped skinned hazelnuts*
• 4 Tbsp. unsalted butter divided
• 2 large shallots diced
• ¾ tsp. Kosher salt
• ½ tsp. freshly ground pepper
• 1-½ lbs. haricots verts (thin green beans), trimmed, or substitute trimmed green beans
• 2 Tbsp. fresh tarragon leaves coarsely chopped
• 2 tsp. grated orange zest

Instructions

 

• In a large sauté pan over medium heat, toast chopped hazelnuts until golden brown and fragrant, about 5 minutes. Remove and reserve.
• To the same pan, melt 2 Tbsp. butter. Add shallots and sauté until softened and starting to caramelize, about 6 minutes. Remove and reserve.
• Add remaining 2 Tbsp. butter and ½ cup water, stirring to combine. Add the beans, salt and pepper and toss to coat. Cover pan and cook, stirring occasionally until beans are tender, crisp and bright green, about 5 minutes.
• Remove cover and continue cooking until water has reduced, about 2 minutes. Remove skillet and toss beans with hazelnuts, shallots, tarragon and orange zest.
• Serve immediately.

Notes

*To remove skins from hazelnuts: Preheat oven to 350°F. Spread hazelnuts on a baking sheet. Toast in the oven, stirring halfway through, until the skins split and the nuts are fragrant, about 10 to 15 minutes. Transfer to a bowl, cover with a kitchen towel. Allow to steam and cool. Using a kitchen towel, rub the nuts to remove skin.

Alternatively, the hazelnuts can be toasted in a skillet over medium-high heat on the stovetop. Stir consistently until the skins split and the nuts are fragrant, 5 to 10 minutes. Transfer to a bowl, cover with a kitchen towel. Allow to steam and cool. Using a kitchen towel, rub the hazelnuts to remove skin.

Keyword Christmas, green beans, haricots verts, hazelnut, side dish, Thanksgiving, vegetable