March 28, 2011

Green Beans Amandine

Amandine, often misspelled as almondine in the States, indicates a dish prepared or garnished with almonds. Native to the Middle East, almond trees are classified along with other cling fruit in the genus Prunus. Botanically speaking, an almond is not truly a nut but instead a drupe with a seed inside a hard shell and outer hull like a peach or cherry. I am fond of cooking with almonds because they have a rich mellow flavor, adding depth to most dishes, especially when they are toasted. Green beans pair well with smashed new potatoes and coconut pumpkin purée.

½ lb green beans, trimmed

¼ c almonds, roughly chopped and toasted

1 tsp parsley, finely chopped

1 clove garlic, pressed or finely chopped

1 tbsp olive oil

salt and pepper

1. Bring a large pot of water to a boil. Boil green beans until brilliant green and tender. Remove from heat, place in a strainer and run under cold water to stop cooking process. Set green beans aside to dry.

2. Meanwhile, heat the olive oil in a small skillet over medium heat and add the almonds, garlic and parsley. Sauté until fragrant, about 1 minute, and remove from heat.

3. Slice green beans in half lengthwise. Gently combine green beans and sautéed ingredients in a medium-mixing bowl. Season to taste with salt and pepper. Serve green beans chilled, room temperature or warm.

Serves 3-4


Post a Comment