Brown Butter Green Beans with Hazelnuts
Brown Butter Green Beans with Hazelnuts
Dig into this quick and easy vegetarian recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 4 - 6 servings
As seen on Tia Mowry At Home
Ingredients
  • 907 grams Green Beans, trimmed
  • 1 tablespoon Kosher Salt
  • ¾ cup Hazelnuts, coarsely chopped
  • 3 tablespoons Unsalted Butter
  • 1 large shallot, chopped
  • 1 teaspoon Sherry vinegar
  • ¼ teaspoon freshly cracked Black Pepper
  • 1 teaspoon flaky Sea Salt
  • 1 teaspoon Hazelnut oil
Method
  1. Fill a saucepan with water and bring to a boil. Add the green beans and kosher salt and blanch until crisp-tender, 2 to 3 minutes. Drain the beans in a colander, shaking off excess water. Set aside
  2. In a large nonstick skillet set over medium-high heat, add the hazelnuts and toast until fragrant, 3 to 5 minutes. Remove to a plate. In the same skillet, add the butter and cook until brown, about 1 minute. Add the shallots and saute until softened, about 3 minutes. Add the blanched green beans and cook, tossing, for 1 minute. Add the sherry vinegar and toasted nuts. Gently stir the beans and sprinkle with pepper
  3. Transfer the green beans to a serving plate and finish with the flaky sea salt and a drizzle of hazelnut oil

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