![]() Once the almonds have begun to take on a golden color, add the lemon juice, salt, and pepper to the sauce and stir. The toasty almonds will flavor the butter and vice versa. Once the butter has melted, you'll add your almonds to the pan. Watch closely as butter tends to burn quickly. MAKE THE ALMONDINE SAUCEĪlmondine sauce comes together very quickly and you'll start by melting the butter in a large pan. Once you've decided whether or not you'll be blanching, get your water up to a roaring boil and cook the green beans until tender, about 6 minutes. ![]() Blanching green vegetables as soon as they finish cooking not only helps them to stop the cooking process immediately (keeping them from becoming too soft) but it also helps to preserve color and prevents them from discoloring. Add lemon juice, salt, and pepper to the pan, followed by the green beans and stir.īefore you begin boiling your green beans, you'll want to have a large bowl of ice water off to the side.Add almonds and cook 3-5 minutes, until toasted. If you can boil water, you can make fresh green beans, and that is precisely how we will begin. However, if you've already got salted butter on hand, just be sure to taste-test before adding any more to your dish.Īnd, of course, you can't have Green Bean Almondine without sliced almonds, and a squeeze of fresh lemon juice to brighten things up. ![]() Be sure to purchase unsalted butter as it will give you more control over the sodium within your dish. Remember, the origin of "amandine" is French so naturally, this sauce begins with the good stuff - butter. Either one will work for Green Bean Almondine. These days most grocery stores carry both standard American green beans and their slender (slightly more tender) French cousin, Haricot Verts. And, while you're in the produce section, you might also notice there is more than one kind of green bean. These days you can typically find them already strung, snipped and packaged in the produce section of the grocery store. Fresh green beans have a sweet, somewhat nutty flavor and boast a lovely texture once cooked. The dish really comes down to two main components - the vegetables and the sauce.ĭo not attempt to make Green Bean Almondine with canned green beans - only fresh will do. This is mostly thanks to the limited number of ingredients called for in the recipe. It can be used for topping all kinds of fish, as well as vegetables like asparagus, broccoli, and more.Īs mentioned above, Green Bean Almondine is very simple to prepare. An "amandine" garnish goes far beyond green beans. Almondine pretty much means the same thing, it is just the American spelling associated with the word. GREEN BEANS ALMONDINE OR AMANDINE?Īmandine is a French culinary term that indicates an almond garnish. It's fast, it's easy, and it is a guaranteed crowd-pleaser. It features fresh green beans, sliced almonds, butter, and lemon juice. Green Bean Almondine is a fresh and light side dish of French origin. Today, in addition to an easy (and quite tasty) Green Bean Almondine Recipe, we'll cover fun facts like the difference between Almondine and Amandine, which kind of beans to buy, e-ver-y-thing you need to know about Almondine sauce, why blanching is an optional step , and the best way to serve up this famous side dish. ![]() The name may mislead some into thinking it's a complex recipe, but rest assured, these buttery beans topped with a crunchy almond sauce comes together quickly and with very few ingredients. If you're looking for a simple way to spruce up fresh green beans, Green Bean Almondine is a seriously flavorful solution. ![]()
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