Haricots Verts With Shallots, Hazelnuts, Tarragon and Citrus
Haricots vert make the perfect side dish. Here they are dressed up with the addition of tarragon and orange zest, rounded out with nutty toasted hazelnuts and sweet sautéed shallots.
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.