Oregon is famous for terrific produce (we grow 40 acres of beans on our farm!) and hazelnuts. This recipe combines those two resources for a delectable side dish.—Earlene Ertelt, Woodburn, Oregon
Featured In: 31 Ways to Love Roasted Veggies
- 1 pound fresh green beans, cut
- 1/4 cup butter, cubed
- 1/2 cup toasted chopped hazelnuts
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- In a saucepan, cover beans with water; cover and cook until crisp-tender, about 15 minutes. Meanwhile, in a small saucepan over medium-high heat, brown the butter. Add the hazelnuts, lemon juice, parsley, basil and salt; heat through. Drain beans; add the butter mixture and toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Green Beans with Hazelnut-Lemon Butter in Taste of Home April/May 1994, p65
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