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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 teaspoons finely shredded orange peel
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon finely shredded lime peel
- 2 cloves garlic, minced
- 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)
- Servings Per Recipe 6,
- cal. (kcal) 76,
- Fat, total (g) 4,
- carb. (g) 9,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 3,
- pro. (g) 2,
- sodium (mg) 123,
- Potassium (mg) 280,
- Percent Daily Values are based on a 2,000 calorie diet
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