2 hours ago
Friday, September 30, 2011
Now that the weather is getting a bit cooler, it's time to put away the tomatoes, corn and zucchini and think of some other vegetables. I like to think of green beans. They are ready and at the farmers markets now.
(It will be butternut squash time before you know it.......but I am not ready yet).
Not much to say about this dish except that it was a great side to roast chicken the other night. Simple and fresh.
If you don't have creme fraiche, substitute sour cream.
Green Beans with Hazelnuts & Creme Fraiche: (adapted from Laura Calder, the Canadian version of Martha Stewart!)
1/2 cup hazelnuts
1 lb. fresh green beans, ends trimmed
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
Cook the beans in boiling salted water until tender. I cook mine for 5 minutes.
In a heavy skillet, heat some olive oil and saute the shallot for a minute or two and add the drained green beans into the pot and toss to coat.
Dump the beans and shallots into a large bowl and add the creme fraiche and a squeeze of lemon juice. Add the handful of fresh parsley and tarragon and top with the toasted hazelnuts.
Season with salt & pepper and serve.