Green beans in brown butter

Ingredients:

• 1/3 cup hazelnuts
• 1 kg green beans, ends trimmed
• 6 tablespoons butter, cut into pieces
• 3/4 cup lightly salted chicken or vegetable broth
• Zest of 1 lemon

Preparation:

1. Preheat the oven to 190°C. Place the hazelnuts on a baking sheet and toast for about 7 minutes. Let cool slightly, then rub with a kitchen towel to remove the skins; coarsely chop and set aside.
2. Fill a large bowl with ice water and set aside. Bring a large saucepan of salted water to a boil. Add the beans and cook until crisp-tender, 5-7 minutes. Drain and immediately transfer the beans to the ice water; let stand until completely cool, about 2 minutes. Drain and pat dry the beans.
3. In a large skillet over medium heat, melt the butter and cook, stirring occasionally with a silicone spatula, until golden brown and fragrant, about 4 minutes. Add the hazelnuts and cook for 30 seconds. Transfer the hazelnuts and most of the butter to a small bowl, reserving 2 tablespoons of the browned butter in the skillet; cover the bowl with a lid to keep the nuts warm.
4. Add broth to the pan and sprinkle with 1 teaspoon of salt. Bring to a boil over high heat, then add half the beans and cook until heated through, about 2 minutes. Transfer to a serving platter with tongs. Repeat with the remaining beans. Top with hazelnuts. Season with salt and sprinkle with lemon zest.