Green Beans With Walnuts And Shallot Crisps Recipes

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

Steps:

• Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
• Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet over medium heat; cook walnuts in oil for 1-2 minutes or until lightly browned, stirring occasionally. Add beans, garlic, seasoned salt and pepper. Cook until heated through.

Steps:

• Make Shallot Crisps by spreading shallot rings on paper towel, sprinkle with salt, and cover with another paper towel then let them stand 10 minutes. Blot excess moisture from shallots.
• Heat oil in small saucepan over medium heat, add shallots and fry 2 to 4 minutes, or until golden brown, stirring frequently.
• Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon.
• Spread shallots on paper towels to drain and cool and discard oil.
• Make Green Beans by cooking beans in large pot of boiling salted water 5 to 8 minutes, or until just tender and drain.
• Whisk together vinegar, mustard, oil, and maple syrup in serving bowl, add green beans and toss to coat.
• Season with salt and pepper, top with Shallot Crisps and chopped walnuts, and serve.

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

Steps:

• Preheat oven to 375°F.
• Place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices.
• Roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. Some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
• In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
• Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

Steps:

• Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
• Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
• Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

Steps:

• Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.
• Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.