Recipe courtesy of Laura Calder
Episode: Sunday Lunch
Print
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup hazelnuts
  • 16 ounces fresh green beans
  • Kosher salt
  • 1 tablespoon olive oil
  • 1 pink shallot, minced
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 2 tablespoons creme fraiche
  • Small handful chopped fresh tarragon leaves
  • Small handful chopped fresh parsley leaves

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and toast in the oven until slightly darkened and fragrant, about 8 minutes. Remove the nuts, chop, and set aside. Top and tail the green beans, and cook them in a large pot of boiling salted water, until tender. Drain and rinse under cold running water to set the colour. Heat the oil in a skillet, add the shallot, 1 minute, then add the beans and toss to heat through. Season the beans with salt, and pepper. Add a squirt of lemon juice, to taste. Remove the pan from the heat, and stir in the creme fraiche to coat. Toss in the hazelnuts, and chopped herbs. Arrange the beans on a warm platter, and serve.

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