By: Chef Laura Bonicelli
Green Beans Amandine is one of my favorite side dishes. The acidic quality of the wine and lemon bring out the flavor of the beans without discoloring them. Don’t forget the Italian parsley, it adds a fresh and bright finish to the dish. Buy your ingredients at your favorite Farmers Market!Â
About Green Bean Amandine
Amandine is a French culinary term referring to garnishing with almonds. You’ll see beans, fish, asparagus, even potatoes prepared in this manner. I love this recipe with a few simple ingredients; you’re transforming the green beans into an irresistible side dish that everyone loves; Green Beans Amandine.
putting it together
I start with blanching the beans for Green Beans Amandine. Honestly, I always undercook them; it’s what I prefer. Therefore, I put them in boiling water and take them out as soon as their color becomes bright. This process takes only about 45 seconds. I don’t bother with an ice bath because the beans haven’t started cooking. I do remove them to paper towels and dry them off.
Shallots vary in size; I always try to get a large one—the more shallot, the better, especially for Green Bean Amandine. I would say you’d want a minimum of 1/4 cup. I like to hold off on browning the shallots; they have such a lovely flavor. They have a delicate sweetness that you want to preserve. It may seem that cooking off the wine and lemon juice will eliminate their taste. But, cooking it down intensifies the flavor, and with the oil, garlic, shallot, and finally, the toasted almonds, trust me – there are plenty of flavors to coat the beans and make the dish delicious.
With all of the acid, it may seem that this wouldn’t be a good make-ahead dish. But, the dish holds up well. It’s also great at room temperature making it ideal for buffets.
don’t forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
I hope you love this recipe!Â
If you want more recipes Join The Club!!!
Need some more ideas? Try these:
Maple Roasted Butternut Squash with Spiced Pecans, Feta, and Pomegranate
Green Beans with Dried Cranberries and Hazelnuts
Butternut Squash Wedges with Sage and Parmesan
Step by Step Instructions
Green Beans Amandine
Ingredients
- 1 pound green beans -- stemmed
- =====
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic minced
- 1 shallot -- minced
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- =====
- 1/3 cup toasted almonds
- 2 teaspoons lemon zest
- 2 tablespoons chopped Italian parsley
Instructions
- Bring a large pot of water to a boil. Add the green beans and blanch until just tender. Remove to paper towels to drain and dry thoroughly.
- Heat the olive oil in a medium saucepan over medium heat. Add in the garlic and shallot. SautÈ, stirring for 1 minute until clear. Do not brown. Increase the heat to medium-high and pour in the wine and lemon juice. Cook the wine and juice entirely off. Stir in the green beans, toasted almonds, and lemon zest. Remove from the heat; season with salt and pepper. Toss with the Italian parsley and serve.
Notes
Nutrition
More Recipes
Pepper Jelly
Take me to the lesson... Pepper Jelly My Pepper Jelly is a lovely addition to a cheese platter. I love it, in particular, with Delice de Bourguignon or a creamy Brie. 6 1/2 cups sugar1 1/2 cups apple cider vinegar1 cup small orange bell pepper (diced )1 cup small red...
Rosemary Nuts
Take me to the lesson... Rosemary Nuts Rosemary Nuts are a sweet and savory nosh. Heat them up before serving; they are best served warm. 2 cups walnut meats2 cups pecan meats1 cup pistachios (shelled and unsalted)=====4 tablespoons finely chopped fresh rosemary...
Blue Cheese Tartlets
Take me to the lesson... Blue Cheese Tartlets Make these bite-sized mini quiches for your next get-together. They are elegant and addictive. 16 ounces puff-pastry sheets (I prefer DuFours)10 ounces frozen chopped spinach2 eggs1 1/3 cups heavy whipping cream1 1/2 cups...
Recent Comments