Boiling salted water, in 2 pans
2 pounds fresh green beans
4 leeks
4 tablespoons butter
3/4 cup Oregon hazelnuts, toasted and chopped
1/2 teaspoon lemon juice
Servings: 8
Trim off ends of beans and slice diagonally in 2" pieces. Trim outer leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with cold water to stop cooking. Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts. Sauté until heated through, sprinkle with lemon juice, season with salt and pepper if desired.
Servings: 8
2 pounds fresh green beans
4 leeks
4 tablespoons butter
3/4 cup Oregon hazelnuts, toasted and chopped
1/2 teaspoon lemon juice
Servings: 8
Trim off ends of beans and slice diagonally in 2" pieces. Trim outer leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with cold water to stop cooking. Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts. Sauté until heated through, sprinkle with lemon juice, season with salt and pepper if desired.
Servings: 8
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