Citrus-Hazelnut Gremolata

Citrus-Hazelnut Gremolata + enlarge image
2 users rated this recipe an average rating of 3.0
Makes:
6 servings
Yields:
1/3 cup gremolata
Start to Finish:
35 mins
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Citrus-Hazelnut Gremolata

Ingredients
1
pound fresh green beans, trimmed
1 1/2
cups packaged fresh julienned carrots
2
tablespoons finely chopped toasted hazelnuts (filberts) or almonds
2
tablespoons snipped fresh Italian (flat-leaf) parsley
1 1/2
2
1/4
teaspoon salt
1/8
teaspoon ground black pepper
1
tablespoon olive oil
1
shallot, finely chopped

Directions

  1. In a 4-quart Dutch oven, cook the beans and carrots, uncovered, in enough boiling water to cover for 8 to 10 minutes or until crisp-tender; drain and set vegetables aside.
  2. Meanwhile, for gremolata, in a small bowl, stir together the nuts, parsley, orange peel, lemon peel, lime peel, garlic, salt, and pepper; set aside.
  3. In the same Dutch oven, heat the olive oil over medium-high heat. Add the shallot. Cook and stir for 1 to 2 minutes or until shallot is tender. Add the beans and carrots; toss to heat through. Transfer vegetable mixture to a serving dish. Sprinkle with gremolata.

Nutrition Facts

(Citrus-Hazelnut Gremolata)
    Per serving:
  • 76 kcal cal.,
  • 4 g fat
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 123 mg sodium,
  • 9 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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