Green Beans with Hazelnuts and Crème Fraîche is a remarkably simple side dish that brightens any meal. Tender green beans are sautéed with shallots and finished with lemon and crème fraîche to create a tangy, silky sauce. A scattering of toasted hazelnuts and a handful of soft fresh herbs add texture and aroma, turning ordinary beans into an elegant, unexpected accompaniment.
I shot the photos for this recipe months ago, and they reflect a stage in my food photography when I was still learning the ropes. The images were taken on a day when I wasn’t feeling creative, and the results are a bit uneven — but they represent part of the process and growth. Still, the recipe itself is a keeper: straightforward, fast, and delicious.
I first discovered this combination while planning a French-inspired dinner for friends just before a trip to France. Haricots verts with crème fraîche, tarragon, and parsley felt perfectly in tune with that menu. You can use any soft, fresh herbs you enjoy — parsley, dill, chervil, chives, or tarragon all work — but be conservative with the stronger herbs like dill and tarragon so they don’t overpower the dish. A quick note: don’t substitute sour cream if you can avoid it. Crème fraîche gives this dish its characteristic richness and gentle tang that coats the beans beautifully. (I usually buy crème fraîche at my local grocery; it’s versatile and worth keeping on hand.)
If you want a unique side for a holiday meal or weeknight dinner, this is an excellent choice. It comes together in under 15 minutes and offers a fresh, refined flavor profile that can surprise and delight family and guests.
Thanks for reading — I’m glad to have this one published and to share a simple recipe that delivers serious flavor.
Green Beans with Hazelnuts and Crème Fraîche
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- Author: Amanda
Yield: 4 servings
Description
Tender green beans are sautéed with shallots and dressed in a lemony crème fraîche sauce for a bright, silky side. Toasted hazelnuts add crunch while fresh herbs contribute fragrance and color. It’s a quick, refined dish perfect for weeknights or special occasions.
Ingredients
- 1 pound haricots verts or green beans
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- Zest and juice of 1 lemon
- 3 to 4 tablespoons crème fraîche
- 1/4 cup hazelnuts, toasted and coarsely chopped
- 1 tablespoon finely chopped fresh tarragon leaves (optional)
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain and transfer the beans to an ice bath to stop the cooking and preserve their bright color.
- In the same pot or a large skillet, warm the olive oil over medium heat. Add the minced shallot and a pinch of salt, cooking until softened, about 2 to 3 minutes.
- Add the blanched green beans to the pan and toss to combine. Cook just until the beans are warmed through, then stir in the lemon juice and crème fraîche, coating the beans evenly with the sauce.
- Transfer the beans to a serving platter. Sprinkle with lemon zest, toasted hazelnuts, and the chopped fresh herbs. Serve immediately.
Notes
This preparation is inspired by classic French combinations of fresh beans, crème fraîche, and herbs. Use high-quality crème fraîche for the best texture and flavor, and toast the hazelnuts until fragrant for maximum crunch and aroma.
Category: Vegetable Sides