📝 About This Recipe
A quintessential French bistro classic, Haricots Verts Amandine elevates the humble green bean into a sophisticated side dish that sparkles with texture and brightness. This recipe features slender French green beans blanched to a vibrant snap, then tossed in a luxurious 'beurre noisette' (brown butter) infused with toasted sliced almonds and a hint of shallot. The result is a perfect harmony of nutty, earthy, and citrusy notes that brings a touch of Parisian elegance to any dinner table.
🥗 Ingredients
The Vegetables
- 1 pound Haricots verts (French green beans) (trimmed)
- 2 tablespoons Kosher salt (for the blanching water)
- 2 cups Ice cubes (for the ice bath)
The Amandine Sauce
- 4 tablespoons Unsalted European-style butter (high-quality butter makes a difference here)
- 1/2 cup Sliced almonds (blanched or skin-on)
- 1 piece Small shallot (minced very finely)
- 1 piece Garlic clove (grated or pushed through a press)
- 1 tablespoon Fresh lemon juice (about half a lemon)
- 1 teaspoon Lemon zest (finely grated)
Seasoning and Garnish
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1/2 teaspoon Fine sea salt (to taste)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 1 pinch Flaky sea salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
Prepare a large bowl with cold water and 2 cups of ice cubes to create an ice bath. Set this aside near your stove.
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2
Bring a large pot of water (about 4 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt—the water should taste like the sea.
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3
Add the trimmed haricots verts to the boiling water. Cook for exactly 3 to 4 minutes until they are bright green and 'tender-crisp' (they should still have a slight snap).
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4
Using tongs or a slotted spoon, immediately transfer the beans from the boiling water into the ice bath. This 'shocks' the beans, stopping the cooking process and locking in the vibrant color.
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5
Once the beans are completely cold, drain them thoroughly in a colander and pat them very dry with a clean kitchen towel. Excess water will prevent the sauce from coating the beans properly.
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6
In a large (12-inch) skillet over medium heat, melt the 4 tablespoons of butter. Swirl the pan occasionally.
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7
Add the sliced almonds to the melted butter. Cook, stirring constantly, for 3-5 minutes. Watch closely as the butter begins to foam and turn a golden-brown color (beurre noisette) and the almonds become toasted and fragrant.
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8
Just as the almonds turn golden, stir in the minced shallots. Sauté for 1 minute until softened and translucent.
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9
Add the grated garlic and cook for just 30 seconds, ensuring it doesn't burn.
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10
Increase the heat to medium-high and add the dried haricots verts to the skillet. Toss vigorously with tongs to coat every bean in the nutty brown butter and almonds.
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11
Sauté the beans for 2-3 minutes just until they are heated through. You don't want to overcook them at this stage.
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12
Remove the skillet from the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley.
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13
Season with sea salt and freshly cracked black pepper. Give it one final toss.
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14
Transfer to a warmed serving platter, ensuring all the toasted almonds and browned butter bits from the pan are scraped over the top.
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15
Finish with a light sprinkle of flaky sea salt and serve immediately while the butter is still frothy.
💡 Chef's Tips
Use true Haricots Verts (slender French beans) rather than standard American green beans for the most delicate texture. Don't skip the ice bath; it is the secret to that professional, bright emerald green color. Dry the beans thoroughly after the ice bath; water is the enemy of a flavorful, buttery sauce. Watch the butter and almonds like a hawk—the transition from perfectly browned to burnt happens in seconds. If you want to prep ahead, blanch the beans up to 24 hours in advance and store them in the fridge.
🍽️ Serving Suggestions
Pair with a classic Roast Chicken (Poulet Rôti) for a traditional French Sunday lunch. Serve alongside pan-seared trout or salmon to complement the nutty almond flavors. Accompany with a crisp, chilled glass of Sancerre or Sauvignon Blanc. This dish is a perfect elegant side for a holiday Prime Rib or Filet Mignon dinner. For a vegetarian feast, serve with a creamy mushroom risotto.