4-2: Green Beans with Hazelnut Butter

This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.

4-2 Green Beans with Hazelnut Butter
One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.

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You can swap out different nuts instead of hazelnuts for this one if you want to–I like to use pecans or walnuts when I make this. I don’t like their suggestion of using canned or frozen beans–I just don’t think they’re anywhere as good as fresh ones.

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Ingredients. I didn’t have any fresh parsley, but this one WAS fresh, and recently dried. Same idea with the lemon juice. Close enough. I should have just bought the pre-chopped hazelnuts from the baking aisle, but I went for the bulk bin ones instead.

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Trimming the ends off the beans. They show the non-stem end still on the beans in their picture, but I usually just chop both off because it’s easier.

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Blanching the beans. They recommend 10-12 minutes, but that seems rather long to me. Go with what works for the consistency of bean that you prefer.

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Hazelnuts, after being run through the grinder. Don’t make my mistake of dumping the powder in there too–it turns into a gummy mess. 🙁

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See what I mean? Would have looked a lot better without the powder-gunk everywhere.

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Final shot, with 4-4: Scalloped Parsley Potatoes and 7-55: Sunday Pork Stew on the plate as well. A well-rounded meal, if I do say so myself.

Grade: A (when you follow directions)

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