French Beans/Mange Tout With Hazelnut and Orange
Fresh, green, in season, medley of simple flavors and different
Fresh, green, in season, medley of simple flavors and different
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 12.2800954861111 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350F.
- Trim the stalks of the french beans and the mangetout keeping both separate. Boil water in a large pan. A large pan will preserve the color of the french beans.
- Blanch the french beans for 4 mins. Then take out and put in a dish full of ice cold water. Take the mangetout and boil 1 min. Place the mange tout in iced water too.
- While the beans are cooking, scatter the hazelnuts in a large roasting tray and roast for 10mins. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin. Chop the nuts up roughly.
- Make the dressing and mix all the ingredients . I used a zester for the orange. Place the french beans and mangetout in a large serving bowl and mix in the dressing. I did this about an hour before the guests came for dinner and it was perfect. Serve at room temperature. The next day I used the left overs with farro.
Operating within a strict budget of simple ingredients requires relying on contrast to build interest, and this combination uses texture and temperature to achieve that goal. Crisp green vegetables benefit from a deliberate pairing that bridges earthy richness and bright acidity. Roasting un-skinned hazelnuts at 350 degrees Fahrenheit for ten minutes releases their natural oils, allowing the bitter papery skins to rub off easily in a clean tea towel once cooled. This nutty depth anchors the dish, while freshly zested orange and crushed garlic cut through the richness of the olive and hazelnut oils. Serving this dish at room temperature lets the flavors meld more fully than serving it piping hot straight from an ice bath.
When planning the menu around this vegetable course, consider dishes that offer contrasting textures and heavier proteins. This vibrant green platter pairs exceptionally well with roasted pork loin, pan-seared duck breast, or a rich mushroom risotto, where the bright citrus notes and crunch provide a necessary counterweight to dense, savory mains. Because the vegetables are blanched briefly—four minutes for the French beans and just one minute for the mangetout—they retain a crisp-tender bite and a vivid green hue that heavy braises lack. Ensuring the boiling water remains at a rolling boil and using a spacious pot prevents the temperature from dropping too drastically when the vegetables are added, preserving chlorophyll and preventing a dull olive drab color. Leftovers hold remarkably well in the refrigerator for up to twenty-four hours and can be tossed into grains like farro or quinoa for a quick lunch.
