It tastes pretty much like liquid Nutella, without the cloying sweetness and animal by-products. It makes amazing vinaigrette, but today I'm going to show you another delicious thing to do with it: green beans with hazelnut.
Green beans are the archetypal French side dish. They're usually served alongside potatoes of some sort and a great big hunk of meat. This is nicer.
Haricots verts à la noisette - Green beans with hazelnut recipe
Per person, you will need:
1 large handful green beans, fresh or frozen
1 small handful hazelnuts
2 tsp hazelnut oil
Salt and pepper
- Toast the hazelnuts in a small pan. When warm and fragrant, bash them about a bit with a pestle and mortar (or strong plastic bag and tin of tomatoes or whatever you have to hand).
- Simmer your green beans in just enough water or stock to cover until they are just tender (only a few minutes).
- Drain the beans and transfer to a serving bowl. Season, pour in the hazelnut oil, and sprinkle on the toasted hazelnuts. Toss to combine.
I served these easy, delicious beans with gratin dauphinois and a shallot-tofu-mustard fricassée malarkey. They'd work well with pretty much any plate of potatoes and protein, in true French style.