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 |
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