Brown Butter Haricots Verts
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 199
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 491
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.