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Green Beans With Mustard Cream Sauce and Toasted Almonds
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Elevate your green beans with a zesty mustard cream sauce and crunchy toasted almonds for a modern twist on a classic dish. Prep ahead by making the veggies and sauce early, then simply heat and garnish with almonds before serving.
Ingredients:
  • 4 tablespoons butter
  • 1 (16 ounce) package frozen pearl onions or small whole white onions
  • 2 pounds green beans, trimmed and snapped into 2-inch pieces
  • Salt
  • 1.5 cups milk
  • 0.5 cup chicken broth
  • 0.25 cup Dijon mustard
  • 3 tablespoons flour
  • Freshly ground black pepper
  • 0.5 cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)
Instructions:
  • In a large, deep skillet over medium-high heat, melt 2 tablespoons of butter. Cook onions until golden brown, shaking the pan occasionally, for 5 to 7 minutes.
  • Spread onions evenly on a large baking sheet. Combine green beans, 3/4 cup water, and a pinch of salt in the skillet. Increase heat to high, cover, and cook until steam starts to escape. Cook for 5 minutes until green beans are vibrant green and tender.
  • After draining beans, spread them along with onions on a cookie sheet to cool. (Vegetables can be covered with plastic wrap and set aside at room temperature for up to 4 hours.)
  • 1. In a 1-quart Pyrex-type measuring cup, microwave milk, chicken broth, and mustard until steaming hot. 2. Heat 2 tablespoons of butter in a skillet. 3. Whisk in flour, then gradually add the hot milk mixture, stirring until smooth and simmering. 4. (Optional: Make the sauce ahead by covering it with plastic wrap directly on the surface to avoid forming a skin, and refrigerate for up to 4 hours. Reheat to a simmer before using.)
  • Combine beans and onions in the pot, allowing them to simmer until the sauce thickens enough to coat them, which should take about 5 minutes. Season with salt and pepper to your liking. Transfer the dish to a serving bowl, top with toasted almonds, and serve right away.

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