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.
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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.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section1/group04/02/IMG_2080.jpeg?w=720&ssl=1)
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.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section1/group04/02/IMG_2086.jpeg?w=720&ssl=1)
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. 🙁
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section1/group04/02/IMG_2087.jpeg?w=720&ssl=1)
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)