Monday, December 20, 2010

Green Beans with Almonds and Champagne-Mustard Glaze

Like the roasted brussels sprouts recipe that I posted yesterday, this is another low-hassle side dish recipe that is a great accompaniment to elaborate meals. The best part of this recipe is that you can serve it fresh and warm straight from the stovetop, or make it ahead of time and put out as a cold salad.

2 lbs [1 kg] fresh Green Beans (trimmed)
4 tbsp Butter
2-3 cloves Garlic, finely chopped
4 tbsp English mustard (like Colman’s), or Dijon mustard
1 tsp Thyme (finely chopped)
Salt (to taste)
1 tsp freshly ground Black pepper
2 tsp freshly squeezed Lemon Juice
½ cup Champagne, or dry White Wine
1/3 cup slivered almonds (lightly toasted)
  1. Cook the green beans in a large pot of boiling water for 5-6 mins until just crisp-tender. Drain the beans and transfer them to a large bowl of ice water, to cool them completely and to retain the vibrant, green colour. Drain the beans well. You can prepare the beans up this point a day ahead and store in the fridge.
  2. Melt the butter in a large skillet or frying pan over high heat. Add garlic and cook for 2 mins, then whisk in the mustard, thyme, salt and pepper and let sizzle for 2-3 mins. Deglaze the pan with lemon juice and champagne and let bubble briskly for 3-4 mins until the alcohol has evaporated and the liquid has reduced in half.
  3. Add green beans and toss well until heated through, about 5 mins. Sprinkle with almonds and mix well. Transfer to a serving dish and serve warm, or let cool and serve as a cold salad.

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