Green beans and hazelnuts with burnt butter

Neil Perry
Neil Perry's roast turkey with ricotta stuffing and a side of green beans with hazelnuts.
Neil Perry's roast turkey with ricotta stuffing and a side of green beans with hazelnuts. Photo: William Meppem
Difficulty
Easy

A delicious way to serve green beans.

Ingredients

500g green beans, topped and tailed

60g butter

40g roasted hazelnuts, skinned and lightly crushed

juice of ½ lemon

sea salt and freshly ground pepper

Method

Bring a large pot of water to the boil. Add enough salt so it tastes like seawater. Blanch the beans for 7-8 minutes or until tender, then drain and set aside.

Meanwhile, heat the butter in a heavy-based pan over a medium heat until it begins to turn nut-brown. Add the beans, hazelnuts and lemon juice to the butter and toss well. Season with a pinch of salt and ground pepper and serve.

Serve alongside Neil Perry's roast turkey with ricotta stuffing.