Instead of toasting a few nuts at a time for individual recipes, toast them in bulk and freeze. They'll last well for up to a month.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
In large saucepan of boiling salted water, cook beans until tender-crisp, about 7 minutes. Drain and chill in cold water; drain immediately. (Make-ahead: Wrap in towel; enclose in plastic bag and refrigerate for up to 24 hours.)In large skillet, toast hazelnuts over medium heat, stirring often, until fragrant and golden, about 3 minutes. Remove from pan and set aside. (Make-ahead: Let cool; store in airtight container for up to 3 days.)
Add oil and lemon rind and juice to skillet; bring to boil. Add green beans. Sprinkle with salt and pepper; toss until hot, about 1 minute. Sprinkle with hazelnuts.
Nutritional facts Per serving: about
- Sodium 369 mg
- Protein 2 g
- Calories 117.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 6.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 20.0
