Haricot Vert aux noisette recipe
Haricots Verts aux Noisettes is a classic French side dish of tender green beans (haricots verts) tossed with toasted hazelnuts, butter, garlic, and lemon zest. It's quick, elegant, and bursting with flavor—perfect for a dinner party or an elevated weeknight meal.
Equipment
- Saucepan (for blanching beans)
- Large bowl (for ice bath)
- Skillet or sauté pan (for toasting nuts and cooking)
- Strainer
Ingredients
- 400 g haricots verts French green beans, trimmed
- 50 g hazelnuts whole or halved
- 2 tbsp unsalted butter
- 1 garlic clove finely minced
- 1 tsp fresh thyme leaves or ½ tsp dried
- Zest of ½ lemon
- Salt and freshly cracked pepper to taste
- Optional: a squeeze of lemon juice or a sprinkle of flaky sea salt
Instructions
Toast the Hazelnuts
- In a dry skillet, toast the hazelnuts over medium heat for 5–6 minutes until fragrant and golden. Let them cool, then chop roughly. (Tip: rub them in a clean towel to remove skins if needed.)
Blanch the Beans
- Boil a pot of salted water. Add beans and cook for 3–4 minutes, just until vibrant and tender-crisp. Immediately transfer to an ice water bath to stop cooking. Drain and pat dry.
Make Brown Butter Base
- In a large skillet, melt the butter over medium heat. Let it bubble and toast gently for 2–3 minutes until golden brown and nutty-smelling. (Watch closely so it doesn’t burn!)
Build the Flavor
- Add garlic and thyme to the browned butter—sauté for 30 seconds. Stir in the lemon zest.
Final Toss
- Add the haricots verts and hazelnuts to the pan. Toss gently until coated and warmed through—about 2 minutes. Season with salt and pepper. Finish with a touch of lemon juice if you like.
Notes
- Green Beans: Use French-style thin beans for authentic texture. Frozen haricots verts can be used too—just blanch briefly.
- Don’t Skip the Ice Bath: It keeps the beans crisp and gorgeously green.
- Nuts: Hazelnuts bring a nutty crunch, but feel free to sub with almonds, walnuts, or even pistachios.
- Flavor Twist: Add Dijon mustard, a splash of lemon juice, or browned butter for extra layers of flavor.
- Make-Ahead Tip: You can toast the hazelnuts and blanch the beans a day in advance to make it dinner-party-ready.
- Want it vegan? Use olive oil instead and skip the butter.