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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 6 to 8 servings (makes 1/3 cup gremolata)
  • Calories76
  • 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
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Citrus-Hazelnut Gremolata

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

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Ingredients

  • 1  poundfresh green beans, trimmed
  • 1 1/2  cupspackaged fresh julienned carrots
  • 2  tablespoonsfinely chopped toasted hazelnuts (filberts) or almonds
  • 2  tablespoonssnipped fresh Italian (flat-leaf) parsley
  • 1 1/2  teaspoonsfinely shredded orange peel
  • 1  teaspoonfinely shredded lemon peel
  • 1/2  teaspoonfinely shredded lime peel
  • 2  clovesgarlic, minced
  • 1/4  teaspoonsalt
  • 1/8  teaspoonground black pepper
  • 1  tablespoonolive 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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