FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

GREEN BEANS & LEEKS
WITH OREGON HAZELNUTS

Yield: 8 servings

INGREDIENTS

    Boiling salted water in 2 pans
    2 lbs. fresh green beans
    4 leeks
    4 tablespoons butter
    3/4 cup Oregon hazelnuts, toasted and chopped
    1/2 teaspoon lemon juice
     

DIRECTIONS

Trim off ends of beans and slice diagonally in 2" pieces

Trim outer leaves of leeks and slice into 2" diagonal pieces.

Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp.

Drain and rinse with cold water to stop cooking.

Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts.

Sauté until heated through, sprinkle with lemon juice, season with salt and pepper if desired.
 

Oregon Hazelnuts
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages