Green Beans Almondine
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.
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Melt 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 divide evenly among dinner plates.
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Sprinkle the reserved almonds over the green beans and garnish with the parsley.
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Serve immediately.
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Make ahead: Toast the almonds. Blanch the green beans in 1/4 cup of water for 2 or 3 minutes, until bright green, but just parcooked. Drain, run under cold water, drain thoroughly and refrigerate in a covered container until you’re ready to finish them. Pick up the recipe at the point where the green beans are being cooked but reduce cook time.
From Shawnie's class “Thanksgiving Dinner Basics”
