Brown Butter Haricots Verts

Total Time:
30 min
10 min
20 min

6 to 8 servings

  • 1/3 cup hazelnuts
  • Kosher salt
  • 2 pounds haricots verts, trimmed
  • 6 tablespoons unsalted butter, cut into pieces
  • 3/4 cup low-sodium chicken or vegetable broth
  • Zest of 1 lemon
  • Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, about 7 minutes. Let cool slightly, then rub with a kitchen towel to remove the skins; roughly chop and set aside.

  • Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, 5 to 7 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry.

  • Melt the butter in a large skillet over medium heat and cook, stirring occasionally with a rubber spatula, until golden brown flecks appear and the butter smells nutty, about 4 minutes. Add the hazelnuts and cook 30 seconds. Remove the hazelnuts and all but 2 tablespoons of the browned butter to a small bowl; cover to keep warm.

  • Add the broth to the skillet and season with 1 teaspoon salt. Bring to a boil over high heat, then add half of the haricots verts and cook until warmed through, about 2 minutes. Transfer to a platter using tongs. Repeat with the remaining haricots verts. Top with the hazelnuts. Season with salt and sprinkle with the lemon zest.

  • Photograph by Chris Court

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