Serving Size : 6

Amount Measure Ingredient
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1 1/2 pounds green beans, trimmed
3 1/2 tablespoons unsalted butter, soften
1/3 cup hazelnuts, blanched
5 large shallots, peeled
salt and white pepper, to taste

Heat oven to 375f. Bring a pot of water to a boil. Add green beans and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain and plunge into an ice-water bath to chill. Drain and set aside. (this can be done one day in advance.)

In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon white pepper and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce to low heat, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.

Meanwhile, place hazelnuts in a baking pan; toast in the oven until they darken, 5 to 7 minutes. Crush roughly with flat side of a knife.

In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add green beans, 1/2 teaspoon salt, and 1/4 teaspoon white pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to serving dish and serve hot.