Free Newsletter

Nutrition Facts

Close

Nutrition facts per serving:

  • Servings Per Recipe 6 to 8 servings (makes 1/3 cup gremolata)
  • Calories 76
  • Total Fat (g) 4
  • Monounsaturated Fat (g) 3
  • Polyunsaturated Fat (g) 1
  • Sodium (mg) 123
  • Carbohydrate (g) 9
  • Total Sugar (g) 3
  • Fiber (g) 4
  • Protein (g) 2
*Percent Daily Values are base on a 2,000 calorie diet
Print: Page | 3x5 | 4x6

Citrus-Hazelnut Gremolata

Makes: 6 to 8 servings (makes 1/3 cup gremolata)
Start to Finish: 35 minutes
 

Views Nutrition Facts

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.



 
 
ADVERTISER