Lemony mustard green beans

Prep: 20 mins

By Food24 November 04 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

600 g green beans — fine
50 g hazelnuts
125 ml cream — fresh
10 ml Dijon mustard
lemon — juice only
salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

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.

 

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.