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 | |||
|---|---|---|---|
| PRODUCE | 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 |
Categories: Sides
