How to Cook Green Beans With Toasted Hazelnuts | Holiday How-To's

Tired of green beans that look bland and colorless after cooking? Try this trick from Julia Child, brought to you by Chef Jamie Roraback, CEC, CEPC, and instructor at Lincoln Culinary Institute in Hartford, CT! A simple hot iron added to the pot will help you keep your beans looking fresh, green and flavorful! Chef Jamie also shows you how to create an indulgent hazelnut butter sauce that will add a sweet side dish to your holiday meal! Learn more about Lincoln’s Hartford programs at:

And be sure to check out all of Chef Jamie’s “Holiday How-To’s” to help you build a feast to have your family and friends talking for years to come:

[jpstenino]

Your presentation is absolutely magnificent clear, concise on the mark thank you

[chefthom]

Goodness chef, just realized how old this video was. I'm remembering the day that they had to evacuate the school before graduation. CCI

[teresairelandterryireland]

The green beans look delicious but I hate the taste of hazel nuts. Asbestos hands? Good one Chef Jamie!

[debrad]

You're funny Chef Jamie with your "asbestos" hands!!! Thanks, those beans look delicious....Love the way you teach...so clear and fun...