Preheat the oven to 375 degrees F. Spread the
hazelnuts on a baking sheet and bake until toasted,
about 7 minutes. Let cool slightly, then rub with a
kitchen towel to remove the skins; roughly chop and
set aside.
Fill a large bowl with ice water and set aside. Bring
a large pot of salted water to a boil. Add the
haricots verts and cook until crisp-tender, 5 to 7
minutes. Drain and immediately transfer to the ice
bath; let sit until cool, about 2 minutes. Drain and
pat dry.
Melt the butter in a large skillet over medium heat
and cook, stirring occasionally with a rubber
spatula, until golden brown flecks appear and the
butter smells nutty, about 4 minutes. Add the
hazelnuts and cook 30 seconds. Remove the hazelnuts
and all but 2 tablespoons of the browned butter to a
small bowl; cover to keep warm.
Add the broth to the skillet and season with 1
teaspoon salt. Bring to a boil over high heat, then
add half of the haricots verts and cook until warmed
through, about 2 minutes. Transfer to a platter using
tongs. Repeat with the remaining haricots verts. Top
with the hazelnuts. Season with salt and sprinkle
with the lemon zest.
Originally Submitted
11/9/2014
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