Thanksgiving is almost here! As I rush around trying to get ready, I’m trying to remind myself that this time last year we weren’t even sure if we’d celebrate with our family. But now I have between 12-16 coming for dinner and I’m just taking a lot of deep breaths.
One of the things I’ve done to ease the stress is to prep my meals and my home ahead of time. And here at The Hungry {Romance} Writer, I’ve been sharing some of my family’s favorite recipes. Today’s recipe is one our favorite vegetable dishes: Green Beans with Toasted Hazelnut-Lemon Butter. And it’s definitely worth trying to get the freshest beans and lemons that you can find for this dish. One caveat though — this dish has to be the very last thing you prepare before you sit down to dinner. It must be served hot, gets cold quickly, and doesn’t reheat well. But it’s well worth the work!
Green Beans with Toasted Hazelnut-Lemon Butter
This is an easy vegetable side dish that I adapted from an old Bon Appetite magazine (circa 1992?). It's a perfect accompaniment to beef and pork. The only downsides are that it can't be made ahead and it doesn't reheat well. But since most people go back for seconds, I rarely have leftovers.
Ingredients
- 1 1/2 Tablespoons salted butter softened
- 3 Tablespoons hazelnuts toasted and finely chopped
- 2 teaspoons lemon rind grated
- 2 teaspoons salt divided
- 8 cups water
- 1 1/2 pounds green beans washed and trimmed
Instructions
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In a small bowl, stir together the soft butter, hazelnuts, lemon rind, and 1/4 teaspoon salt.
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In a large pot, combine the water and the rest of the salt and bring to a boil. Add the green beans and cook for 3 minutes.
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Drain the beans and return to the hot pot and put back on the stove with medium heat. Stir in the butter/hazelnut mixture and combine until the butter is melted and the beans are coated. Serve immediately.
