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Nutrition Facts
Nutrition facts per serving:
- Calories 76
- Protein(gm)2
- Carbohydrate(gm)9
- Fat, total(gm)4
- Monosaturated fat(gm)3
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)4
- Sugar, total(gm)3
- Sodium(mg)123
- Potassium(mg)280
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
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.
Meanwhile, for gremolata, in a small bowl, stir together the nuts, parsley, orange peel, lemon peel, lime peel, garlic, salt, and pepper; set aside.
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.
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