Snake beans with shallots, apples and hazelnuts
A delicious side dish to complement any meal.
Snake beans with shallots, apples and hazelnuts. Photo: Jennifer Soo
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2 tbsp butter.
1 tbsp sugar.
2 apples, cored and thinly sliced.
6 shallots, peeled and sliced.
4 green onions, white part finely chopped.
1/2 cup hazelnuts, toasted.
350g snake beans, trimmed.
1 tbsp cider vinegar.
1 tbsp apple juice.
2 tbsp extra virgin olive oil.
Heat the butter and sugar in a saucepan until lightly golden. Add the apple and shallots and cook over low heat until the apples are just soft. Remove from heat and add the green onions and hazelnuts. Set aside.
Meanwhile, steam the beans until just tender.
Serve the beans topped with the apple mixture and drizzle with combined cider vinegar, apple juice and olive oil.