Potato Crush With Green Beans

Rich and garlicky potato crush goes perfectly with buttery beans and toasted crunchy hazelnuts.

Potato Crush With Green Beans And Toasted Hazelnuts
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 3 large potatoes, preferably Maris Pipers
  2. 1-2 tbsp rapeseed oil
  3. 2 tsp garlic paste
  4. 1 tbsp chopped fresh rosemary (optional)
  5. salt and pepper to taste
For Green Beans
  1. 250 g green beans
  2. 70 g roughly chopped hazelnuts
  3. 1 heaped tbsp butter
  4. salt to taste
Instructions
  1. Cut potatoes, leave the skin on. Place in boiling water for 5-7 mins then strain.
  2. Return to a low heat and lightly crush.
  3. In a cup mix together 50 ml water, rapeseed oil, garlic paste, and chopped rosemary and add to the potatoes.
  4. Simmer with a lid on for another 5-7 min or until potato is cooked. Season with salt and pepper.
  5. Meanwhile, put the beans in a saucepan with boiling salted water, and cook for 5-7 min.
  6. Drain, then refresh under cold running water. Set aside.
  7. Heat a pan and toast the hazelnuts on a dry pan until golden brown.
  8. Add the butter, then add the beans just to reheat them and cover with the butter.
  9. Serve the potatoes and the beans as a side dish to chicken, meat or fish.
Notes
  1. Browning nuts enriches flavour and makes nuts more crunchy.
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