Green Beans with Mustard Sauce and Toasted Almonds

By á-162246

Ingredients

• 4 4 4 T butter
• 1 1 1 pkg (16 oz) frozen pearl onions
• 2 2 2 lb green beans, snapped into 2 inch pieces
• Salt
• 1 1/2 1 1/2 1/2 c milk
• 1/2 1/2 1/2 c broth
• 1/2 1/2 1/2 c Dijon mustard
• 3 3 3 T flour
• Pepper

Details

Adapted from google.com

Preparation

Step 1

½ c slivered almonds, toasted until fragrant in 325 oven for about 10 minutes
Heat 2 T butter in skillet over medium high heat. Add onions, sauté until golden brown 5-7 minutes. Dump onions onto a large cookie sheet. Add green beans, ¾ c water and scant t 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 still tender. Drain beans, transfer to cookie sheet with onions and spread out to cool. Microwave milk, chicken broth, and mustard in 1 qt measuring cup until steamy. Heat remaining 2 T butter in skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce may be made up to 4 hours ahead. Cover surface directly with plastic wrap to prevent a skin from forming, and refrigerate.). Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste.
Serves 10. 159 calories