Green Beans Surprisingly Better Than Grandma's Casserole
Do you think the side dish can make or break your plate? You can decide after I show you with my green beans, sauteed in French flavours of brown butter, caramelized shallots and hazelnuts. The French green bean is slim and cooks quicker than regular beans without the need to trim the sides. It’s better than grandma’s green bean casserole. FULL RECIPE BELOW. Check out these other amazing #Holiday recipes: How To Roast The Perfect Thanksgiving Turkey: • How To Roast The Perfect Thanksgiving... Thanksgiving Turkey Gravy Sauce: • How To Make Perfect Thanksgiving Turk... One Dish Super Easy Garlic Mashed Potatoes: • One Dish Super Easy Garlic Mashed Pot... Best Apple Pie Recipe, All Butter Pastry: • Apple Pie - Super Flaky - All Butter ... Homemade Dinner Rolls: • The Best Homemade Dinner Rolls | Chri... My Favourite Holiday Salad: • Impress Everyone With This Delicious ... Creamy Scalloped Potatoes : • Most Amazing Scalloped Potatoes | Chr... The WORLD'S Best Mashed Potato Recipe: • The WORLD'S Best Mashed Potato Recipe... Roast Leg of Lamb: • Roast Leg of Lamb | Christine Cushing Perfect Lamb Chops - 5 Do's & Don'ts: • Perfect Lamb Chops - 5 Do's & Don'ts ... Roasted Beef Tenderloin - Filet Mignon: • How To Cook Perfect Beef Tenderloin |... Greek Lemon Potatoes: • Greek Lemon Potatoes | Christine Cushing Pommes Anna - Potato Galette: • Potato Galette - Pommes Anna - No Flo... Easy Pavlova: • Best Pavlova Recipe | Christine Cushing Sticky Toffee Pudding & Maple Bourbon: • Sticky Toffee Pudding & Maple Bourbon... Tiramisu Bombe: • How To Make Tiramisu Bombe | Christin... Silky Chocolate Pudding Recipe: • Silky Chocolate Pudding Recipe | Chri... New Videos Every Week! Subscribe for more: https://goo.gl/wNqDQB RECIPE: GREEN BEANS WITH SHALLOTS & HAZELNUT 1 lb French green beans, (450 gm) trimmed only at stem, you can use regular green beans 2 Tbsp. butter (25 ml) 2 shallots, thinly sliced ¼ cup toasted, skinned hazelnuts, chopped (50 ml), or taste salt freshly cracked black pepper to taste Boil beans in salted, boiling water for about 2 minutes or until just green and still crisp. Plunge into ice cold water to stop cooking. Drain and reserve. In video I kept them in the water to stay plum. To remove skins from hazelnuts, place on a baking sheet and toast in oven for 8-10 minutes. Remove and rub in a dish towel to remove skins. Chop. Meanwhile, heat ½ butter in large skillet on medium. Add the shallots and stir until golden, about 4-5 minutes, keeping them moving and adjusting the heat when necessary. Remove shallots. Heat remaining butter in same pan over medium high heat. Add the beans and sprinkle half the shallots. Toss for a minute so beans can absorb the flavours and slightly sauté. Add the hazelnuts and freshly cracked black pepper. Toss to coat beans evenly. Serve with any of your favourite main dishes. Serves 4-6 Connect with Chef Christine on social media: Instagram: / ccfearless Twitter: / ccfearless Facebook: / chefchristin. . Christine's Website: http://christinecushing.com/ Linkedin: / christine-cushing #greenbeans