📝 About This Recipe
A quintessential French bistro classic, Haricots Verts Amandine transforms humble green beans into a sophisticated side dish through the magic of 'Beurre Noisette' (brown butter). The slender French beans are blanched to a vibrant emerald green and then tossed with toasted sliced almonds, shallots, and a bright splash of lemon juice. It is a masterclass in texture and balance, offering a satisfying crunch and a nutty, buttery finish that elevates any meal.
🥗 Ingredients
The Vegetables
- 1 pound Haricots Verts (trimmed, ends removed)
- 2 tablespoons Kosher Salt (for the blanching water)
- 2 cups Ice Cubes (for the ice bath)
The Amandine Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 cup Sliced Almonds (blanched or skin-on)
- 1 large Shallot (finely minced)
- 2 cloves Garlic (thinly sliced into chips)
Seasoning and Garnish
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Flaky Sea Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
Fill a large pot with water and bring to a rolling boil over high heat. Add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
While the water boils, prepare an ice bath by filling a large bowl with cold water and the ice cubes. Set this aside near the stove.
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3
Carefully drop the trimmed haricots verts into the boiling water. Blanch for exactly 3 to 4 minutes, until they are tender-crisp and bright green.
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4
Using tongs or a slotted spoon, immediately transfer the beans to the ice bath to stop the cooking process. Leave for 2 minutes, then drain and pat very dry with a kitchen towel.
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5
In a large skillet or sauté pan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the foam subsides.
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6
Once the butter begins to smell nutty and tiny brown specks appear at the bottom (beurre noisette), add the sliced almonds to the pan.
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7
Toast the almonds in the butter for 2-3 minutes, stirring constantly, until they turn a beautiful golden brown.
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8
Add the minced shallots and sliced garlic to the butter and almonds. Sauté for 1-2 minutes until the shallots are translucent and fragrant, but not browned.
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9
Increase the heat to medium-high and add the blanched, dried green beans to the skillet.
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10
Toss the beans vigorously with the almond butter mixture for 2-3 minutes to ensure they are heated through and thoroughly coated.
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11
Remove the skillet from the heat. Squeeze in the fresh lemon juice and add the lemon zest, tossing once more to brighten the flavors.
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12
Season with flaky sea salt and freshly cracked black pepper to taste.
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13
Transfer the beans to a warm serving platter, ensuring all the toasted almonds and browned butter from the pan are scraped over the top.
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14
Garnish with the chopped fresh parsley and serve immediately while the butter is still warm and fragrant.
💡 Chef's Tips
Always use Haricots Verts (the thin French variety) rather than standard green beans for the most elegant texture. Drying the beans thoroughly after the ice bath is crucial; excess water will prevent the butter from clinging to the beans and will dilute the flavor. Watch the butter closely once it starts to brown—it can go from nutty and delicious to burnt and bitter in a matter of seconds. If you want to prep ahead, blanch the beans up to 24 hours in advance and keep them refrigerated until you are ready to sauté. For a vegan version, use a high-quality vegan butter or olive oil, though you will miss the specific 'brown butter' aroma.
🍽️ Serving Suggestions
Pair with a classic Roasted Chicken (Poulet Rôti) for a traditional French Sunday lunch. Serve alongside a pan-seared Salmon Fillet or Sole Meunière to complement the citrus and butter notes. Accompaniment for a celebratory Beef Tenderloin or Steak Frites. Enjoy with a glass of crisp, chilled Chablis or a dry Sauvignon Blanc. Excellent served with creamy mashed potatoes or a simple rice pilaf to soak up the extra almond butter.