Serves 4 Difficulty
32 green beans (approximately 8 per person), washed and trimmed 1 Tablespoon butter Salt
For Hazelnut butter: 1-1/2 cups hazelnuts 1/4 cup vegetable oil
For Roasted Garlic: One head garlic Olive oil
For hazelnut butter: Place hazelnuts on a baking sheet and roast in the oven at 350 degrees F. for 15 minutes. Remove from oven and place on half of a clean kitchen towel and cover with the other half. Let set for 10 minutes. Rub hazelnuts in the towel to shed skins. Place skinned nuts in a food processor and add oil. Process until the consistency of wet sand.
For roasted garlic: Heat oven to 350 degrees F. Cut the top of the head of garlic to expose the cloves. Rub head with olive oil and wrap with foil. Roast for 45 minutes.
Heat a large saucepan of salted water to boiling and add the beans. Cook just until crisp tender. Immediately remove to a bowl of ice water.
Heat a skillet over medium heat and melt 1 Tablespoon butter. Add green beans, 2 Tablespoons of hazelnut butter and 4 roasted garlic cloves. Saute for 1-2 minutes until heated through. Salt to taste and serve.
This is a recipe we came up with using left-overs from other recipes.