From the Kitchen of…Ivy Manning, longtime contributor"This side dish is positively Pacific Northwest, my stomping grounds. Oregon produces both cranberries and hazelnuts, which I source from local vendors."Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.
I thought this would be a good flavor combination. It wasn't, so I won't make again.
We used walnuts and walnut oil instead and it turned out great. This is a good side for any night. It's really easy and elevates green beans to something more than just streamed.
Looking for a few new thanksgiving vegetable side dishes, I gave this recipe a try. Delish and fairly easy, toasted hazelnuts on stovetop for about 5 minutes in nonstick skillet, cooled & rubbed skins off. Probably a 1/2 cup of hazelnuts is sufficient. Used walnut oil (didn't have hazelnut oil on hand)...probably any good oil would work w/much difference. I browned shallots while beans were cooking in water, drained them and added to shallot mixture (so no ice water bath was needed). My spouse & I consider it an excellent addition to our holiday menu.
