Myth-Buster Recipe. Salted boiling water helps blanched veggies retain their structure and nutrients and doesn't add much sodium. Substitute olive oil for hazelnut oil, if it's easier.
Yield: 6 servings (serving size: about 2/3 cup)
Ingredients
- 1/4 cup hazelnuts
- 1/4 cup salt
- 1 pound green beans, trimmed
- 1 tablespoon thin orange rind strips
- 2 teaspoons roasted hazelnut oil
- 1/8 teaspoon salt
Preparation
1. Preheat oven to 350°.
2. Place hazelnuts on a baking sheet. Bake at 350° for 8 minutes; stir once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
3. Combine 2 quarts water and 1/4 cup salt in a large saucepan; bring to a boil. Add beans; cook 5 minutes or until crisp-tender. Drain. Place in a serving bowl. Add nuts, rind, oil, and 1/8 teaspoon salt; toss well to coat.
cooking light april 2010
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