Broccoli & green beans with toasted hazelnut butter

Broccoli & green beans with toasted hazelnut butter

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Prep: 10 mins Cook: 5 mins

Easy

Serves 6
A versatile side dish of quick cooked greens with earthy nut butter

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal76
  • fat7g
  • saturates3g
  • carbs2g
  • sugars1g
  • fibre3g
  • protein3g
  • salt1g
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Ingredients

  • 250g pack green bean, trimmed
  • 220g pack thin-stemmed broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 25g blanched hazelnut, roughly chopped
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Bring a large pan of water to the boil. Add the beans and simmer for 1 min, add the broccoli and then cook for 3 mins more until tender. Drain.

  2. Meanwhile, heat a large frying pan and gently toast the hazelnuts until golden brown. Add the butter, let it melt and foam for just a few mins, but don’t let it burn, then season well. Tip the drained vegetables into the frying pan and toss in the butter until everything is coated.

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