Green Beans With Mustard Cream Sauce and Toasted Almonds

Green Beans With Mustard Cream Sauce and Toasted Almonds

8

"Green Beans With Mustard Cream Sauce and Toasted Almonds is my 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."

Ingredients

servings 151 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
  2. 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 minutes; cook until bright green but tender.
  3. 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 hours ahead.)
  4. Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
  5. Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

8
  1. 11 Ratings

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Most helpful

The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave...

Most helpful critical

NO ONE ATE IT

The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave...

NO ONE ATE IT

I made this last year for Thanksgiving, and it got rave reviews. I used fresh green beans, instead of frozen, and thinly sliced Vidalia onions instead of pearl onions. Everyone loved it, and I ...

This turned out much better than I expected. The only thing I recommend is to stick with the 2 lbs of green beans (if possible), otherwise there's just too much sauce and it ends up overpowering...

Great taste. I made it as a condiment for pasta and it worked out great. I also added carrots, because I didn't have enough beans.

A very good recipe, a nice side to any dish.

I steamed the fresh green beans in the microwave for 2 min 15 seconds, so they were crisp and vibrant green. I didn’t want the mustard cream sauce to overwhelm the freshness of the green beans,...

Yummy! A very nice change from the standard green bean casserole.