Green Beans Almondine.
User Reviews
5
Green Beans Almondine.
Description
This recipe begins by boiling fresh green beans in salted water briefly to achieve a tender but crisp texture. They are then shocked in ice water to halt cooking and preserve color. Sliced almonds are toasted in butter until golden and removed, followed by sautéing minced shallots in cooking oil. The blanched beans are added back to the pan, tossed with lemon juice, salt, and pepper, and warmed through. Finally, toasted almonds and chopped fresh parsley are stirred in before serving.
The dish offers a blend of textures: the snap of the green beans contrasts with toasted almonds’ crunch and tender shallots. The lemon juice adds brightness balancing the richness of butter and oil. Seasoning is restrained to highlight the natural flavors of the ingredients.
Green Beans Almondine pairs well with fish, poultry, or as a vegetable complement to various main courses. Serving immediately after cooking maintains the crisp texture and freshness of the herbs.
Ingredients
- 1 pound Green bean washed and trimmed, fresh
- 1 tablespoon butter
- 1/2 cup almond sliced, raw
- 2 tablespoons neutral cooking oil olive oil works well, generic cooking oil
- 2 shallots minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon parsley chopped, fresh
Instructions
- Bring a pot of salted water up to a boil. Add in the green beans and cook for four to five minutes. While green beans are cooking, prepare a bowl with ice water, then transfer the green beans to the ice water when done cooking.
- In a large sauté pan, melt the butter over medium heat. Stir in the almonds and cook for 3 to 4 minutes until golden brown and toasty. Remove the almonds from the pan and set aside.
- Heat the oil in the pan over medium heat and add the shallots, cook for two minutes. Drain the green beans from the ice bath and add them back into the pan.
- Stir in the lemon juice, salt, and pepper. Cook until the green beans are warmed through. Stir in almonds, top with the fresh parsley and serve immediately.
Notes
- Use fresh green beans for best texture; haricot verts can be used but require shorter cooking time.
- Salt the blanching water to aid seasoning and boiling efficiency, typically 1-2 teaspoons.
- Serve the dish right after cooking to preserve the crispness and brightness of the beans and almonds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 259mg | 11% |
| Potassium | 369mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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