Monday, 9 September 2013

Haricots verts à la noisette - Green beans with hazelnut (Vegan mofo 2013 VIII)

Omni has just got back from a beautiful holiday in Corsica, bearing gifts. The star of the show is this Corsican hazelnut oil to which words cannot do justice.


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


  1. 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).
  2. Simmer your green beans in just enough water or stock to cover until they are just tender (only a few minutes).
  3. 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.