Green beans with hazelnuts and crème fraiche

greenbeannoisette

The moment when summer meets autumn and the fruit and veg available start to change.  Before “the change” goes too far I like to pair the taste of summer and autumn together.

purplebeans

This is a delicious recipe to eat as a side dish or mixed with pasta.  Just cooked green beans, a bit of pig for the salty richness, toasted hazelnuts for a bit of crunch and some very good quality “raw” crème fraiche from gorgeous local Jersey cows to blend it all together.

chinesebean

Although it has been, in general, a pretty bad  year for veggie gardens in southwest France this year, the green were as prolific as usual.  This year I grew your basic French green bean, gorgeous purple ones and very long Chinese red beans (just for fun).

grnbeans

Green beans with hazelnuts and bacon servings = 4 as a side dish

  • 500g green or runner beans, trimmed and sliced
  • 4 rashers of smoked streaky bacon, chopped into pieces
  • handful of hazelnuts, toasted (peeled if you like) and roughly crushed *
  • 2T cider vinegar
  • 5 T crème fraiche (or thick cream), more if serving with pasta
  • handful of tarragon or parsley, chopped

Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.

Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp.  Use a slotted spoon to scoop out the bacon, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.

** To easily peel hazelnuts:  Dry toast them in a frying pan, being careful not to burn !  Tip them onto a clean tea towel and wrap them up.  Once cool rub them around in the tea towel which will help remove most of the papery skins.

***Adapted from the BBC Good Food Magazine

Bon appetit !

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s