Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

　　

Ingredients

Makes 8 to 10 servings

　　6 tablespoons raw hazelnuts

　　3 tablespoons unsalted butter, divided

　　3 large shallots, sliced (about 1 cup)

　　3/4 teaspoon kosher salt

　　1/2 teaspoon freshly ground pepper

　　1 1/2 pounds haricots verts (thin green beans), trimmed

　　3 tablespoons fresh tarragon leaves, coarsely chopped

　　1 1/2 teaspoons grated lemon zest

　　

Step 1

Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.

　　

Step 2

In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.

　　

Step 3

Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

　　DO AHEAD:

　　The hazelnuts can be prepared up to 1 day ahead of time.