A play on green bean almondine. Slowly cooking the shallots in the butter makes a great tasting sauce for the green beans with the acid from the lemon juice cutting the fat. Almonds provide the traditional crunch. Great side for a hunk of meat.

Serves 4-6


Mise en Place
VEGGIES STAPLES
1 large shallots, sliced 2 tbs lemon juice
1 lb green beans, trimmed 2 tbs butter
1/4 cup sliced almonds, toasted

Equipment
1 skillet, low heat
1 pot
1 steamer basket

Directions
Step Action
1 melt butter and cook shallots, ~15 minutes with a pinch of salt
2 steam beans, add to shallots and toss with lemon juice
3 plate, top with almonds, and serve

v2

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