Green Beans with Shallots, Hazelnuts, and Tarragon Recipe | Epicurious.com
"This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting...."
INGREDIENTS
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6 tablespoons raw hazelnuts
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3 tablespoons unsalted butter, divided
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3 large shallots, sliced (about 1 cup)
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3/4 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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1 1/2 pounds haricots verts (thin green beans), trimmed
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3 tablespoons fresh tarragon leaves, coarsely chopped
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1 1/2 teaspoons grated lemon zest
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