Green Beans Almandine
Tender green beans cooked with butter and shallots, then topped with crunchy toasted almonds and parsley are a Thanksgiving classic.
- Serves
- 6
Directions
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Melt 1 tablespoon of butter in a skillet over medium heat.
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Add the almonds to the pan and cook for 3-4 minutes or until golden brown, stirring occasionally.
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Remove the almonds from the pan and set aside; wipe the pan clean with a paper towel.
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Melt the remaining 2 tablespoons of butter in the pan.
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Add the shallots and cook for 2 minutes or until tender. Do not let them burn.
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Add the green beans and 2 tablespoons of water to the pan. Cook, stirring occasionally, until green beans are tender, about 4-5 minutes. The water will evaporate.
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Toss in the lemon juice, salt and pepper.
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Place beans on a platter or dive evenly across dinner plates.
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Sprinkle the reserved almonds over the green beans, garnish with the parsley.
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Serve immediately.
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Make Ahead: Pre-toast the almonds. Blanch the green beans in 1/4 cup of water for 2 or 3 minutes, until bright green, but just par-cooked. Drain, run under cold water and put in a container until time to reheat.
From Shawnie's class “Thanksgiving Dinner Basics”
