Green Beans w/ Almonds and Brown Butter

Green Beans W/ Almonds And Brown Butter

Details

Crispy green beans with slivered almonds tossed in a lemon brown butter sauce.
  • Serves: 4
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 20,753
  • Success: 92%

Steps

Step 1: Preparing the Mise en Place

• 4 big handfuls small green beans
• 1/2 cup blanched, sliced almonds

Method

To start your mise en place, first clean the green beans. If the beans are small you can leave them whole and if not you can “French” them if you like.

Next measure out the slivered almonds and set aside.

Step 2: Cooking and Plating the Beans

• 2 to 3 tbsp butter
• 2 tsp table salt (to cook the beans)
• juice from half a fresh lemon
• 1 1/2 tsp kosher salt (or fleur de sel)

Method

To prepare the beans, blanch until just barely cooked. Then drain and set aside.

Next heat a fry pan over medium heat. Add the butter and once the butter has melted add the slivered almonds and toss until the almonds and butter start to turn a light golden brown.

Then add the beans and toss to coat. Cook until the beans are warmed through.
Finish with the fresh lemon and season with salt and pepper.

Serve immediately.

5 Comments

  • Jeremy C
    Jeremy C
    This was one of the first dishes i learned in culinary school. It's simple, but with lots of flavor! Great post :)
  • Angie S
    Angie S
    Made this tonight with some beautiful green and purple beans from the farmers market. The toasted buttery almonds with crisp tender beans...awesome.
  • Greg B
    Greg B
    I enjoyed this recipe much. No complaints here! One thing though. My wife and I didn't finish eating it all the first night and we reheated it the next. The almonds lost a lot of their crunchiness. Therefore, I suggest finishing it all the first time you make it.
  • Marjorie F
    Marjorie F
    Regarding this recipe, I am interested in knowing whether or not blanched almonds are recommended for toasting or are only almonds with their skins on toasted successfully
  • Dawn T Rouxbe Staff
    Dawn T
    You could use slivered blanched almonds and toast them instead. The skins just add a nice contrast to the dish. Cheers!

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