By: Chef Laura Bonicelli
Green Beans with Dried Cranberries and Hazelnuts is a beautiful dish and festive addition to any holiday table. Buy your ingredients at your favorite Farmers Market!
About Green Beans with Dried Cranberries and Hazelnuts
Hazelnut oil may not be an ingredient you typically have in your cabinet, but, trust me, it’s worth tracking down for Green Beans with Dried Cranberries and Hazelnuts. The oil, and the hazelnuts themselves, are what sets this dish apart. Buy the hazelnut oil in small quantities and incorporate it into dressings, drizzle it on poultry and fish; you will love it! The hazelnuts add crunch, and their flavor works well with the dried cranberries.
There’s nothing worse than overcooked green beans; don’t over blanch the beans! Remember, you want to retain that beautiful green color, and you also want fresh green bean flavor. You certainly can blanch the green beans ahead of time and put the dish together right before serving it. It’s also fantastic at room temperature.
Another ingredient that sets Green Beans with Dried Cranberries apart is the caramelized shallot. Once caramelized, the shallots are oniony and sweet. I use them sparingly in this dish, but you’ll notice their distinctive presence. They are also just plain pretty because they are stringy and delicate. Beautiful!
Finally, let’s talk about dried cranberries. Most have added sugar, although that’s not necessary because most dried fruit is sweet. But dried cranberries are tart and sweet, making them a perfect choice for this dish.
They also add a bit of holiday color.
I have some more suggestions for you for holiday side dishes. Most of these are from the Holiday Survival Tool Kit Cookbook. I know most people say that holiday cooking is all about the sides. If that’s true, I hope you take a few of my suggestions!
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Warm Cauliflower Mint Salad with Cranberries and Feta
Butternut Squash Wedges with Parmesan and Sage
Step by Step Instructions
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