Lemony mustard green beans
|600 g||green beans — fine|
|125 ml||cream — fresh|
|10 ml||Dijon mustard|
|lemon — juice only|
|salt and freshly ground black pepper|
Trim the beans and boil briefly in salted water for 5 minutes. Drain immediately in a sieve or colander and run cold water over them to halt the cooking process. Keep aside until ready to serve.
Preheat the oven to 200 °C.
Place the hazelnuts on a baking tray and place in the oven for 7–10 minutes until the skins have blackened. Remove from the oven and allow to cool. Using a tea towel, rub off the skins. Store in an airtight container until used.
Mix the cream, mustard and lemon juice together, and season to taste with salt and pepper. Store, covered, in the fridge until needed.
Drizzle the cream dressing over the beans, sprinkle with the chopped, toasted hazelnuts and serve immediately. Serve as a starter with crusty bread or as a side dish with roasts.
Extract from “Friends and Family” by Nicky Stubbs, published by Human & Rousseau.