Green Beans With Mustard Cream Sauce and Toasted Almonds
This is yet another answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds."
Makes 10 servings.
4 Tbsp butter
1 (16 oz) package frozen pearl onions or small whole white onions
2 lb green beans, trimmed and snapped into 2 " pieces
1-1/2 cups milk
1/2 cup chicken broth
1/4 cup Dijon mustard
3 Tbsp flour
Salt (to taste)
Freshly ground black pepper (to taste)
1/2 cup slivered almonds, toasted until fragrant in a 325 Â° oven (10 min or less)
Heat 2 Tbsp. of butter in a large, deep skillet over medium-high heat. Add onions; & saute, shaking pan occasionally, until golden brown, (5 - 7 min.)
Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 min; cook until bright green but tender.
Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hrs ahead.)
Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy.
Heat remaining 2 Tbsp. of butter in the skillet.
Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hrs ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
Add beans and onions; simmer until sauce is thick enough to cling, (about 5 min.) Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.
Nutrition information Per Serving
Calories: 162, Total Fat: 9.6g
Cholesterol: 15mg, Sodium: 316mg
Total Carbs: 16g, Dietary Fiber: 4.6g, Protein: 5.5g
Provided by: USA WEEKEND columnist Pam Anderson