Green Bean Amandine Recipe
Make Green Bean Amandine Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blanched green beans
Amandine (brown-butter almond) sauce
Method
Blanching and shocking
- 1
Prepare beans
Trim the stem ends of the green beans and, if necessary, remove any tough tips. Rinse the beans under cold running water.
- 2
Bring water to a boil
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tablespoon kosher salt to the water.
- 3
Blanch
Add the trimmed green beans to the boiling water and cook until bright green and just tender-crisp, 3 to 4 minutes depending on thickness.
- 4
Shock in ice bath
While beans cook, fill a large bowl with 3 cups ice and cold water to make an ice bath. As soon as beans reach desired tenderness, use a slotted spoon or drain into a colander and immediately plunge them into the ice bath to stop cooking. Let sit 2 minutes.
- 5
Drain and dry
Remove beans from the ice bath and spread them on a kitchen towel or paper towels to drain and dry. Pat gently to remove excess water. Set aside until sauce is ready.
Making the amandine and finishing
- 6
Toast almonds
In a large sauté pan over medium heat (no butter yet), add the sliced almonds and toast, stirring frequently, until they become fragrant and just begin to brown at the edges, about 2 to 3 minutes. Transfer toasted almonds to a small bowl and set aside to prevent burning.
- 7
Brown the butter
Reduce heat to medium-low. Add 4 tablespoons unsalted butter to the same sauté pan. Melt the butter, then continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden-brown and smell nutty, 2 to 3 minutes. Watch carefully to avoid burning.
- 8
- 9
Combine almonds and seasoning
Return the toasted almonds to the pan and stir to coat in the brown butter. Add 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir to combine and taste; adjust salt or lemon slightly if needed.
- 10
- 11
Finish and serve
Remove the pan from heat. Stir in 2 tablespoons finely chopped flat-leaf parsley. Transfer the green bean amandine to a serving dish and spoon any remaining brown butter and almond bits over the top. Serve hot or warm.
