Haricots Verts Almondine
Courtesy of Linda Laestadius, Grounded Catering
• 4 oz butter
• Sliced almonds
• Green beans, cleaned
Browned butter: Put 4 oz of butter in a pan and melt. Keep cooking the butter until it reaches a golden brown color and starts to smell “nutty.” Quickly remove pan from heat and transfer butter to another vessel to avoid from browning too much.
Toasted almonds: Put sliced almonds on a sheet pan in a 325°F oven, let roast for about 3-5 minutes or until light brown in color.
Green beans: Bring a 4-quart pot of water to a roaring boil. Toss the cleaned green beans into the water and let cook for about 3 minutes, until they have a nice, deep green color, yet still have some chewing resistance, aka al dente. Toss in the browned butter, add salt and pepper to taste. Top with toasted almonds. Serve warm.
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