Green Beans with Mustard Sauce and Toasted Almonds

Green Beans with Mustard Sauce and Toasted Almonds

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  • Prep Time


  • Total Time


  • Servings



  • 4

    T butter

  • 1

    pkg (16 oz) frozen pearl onions

  • 2

    lb green beans, snapped into 2 inch pieces

  • Salt

  • c milk

  • ½

    c broth

  • ½

    c Dijon mustard

  • 3

    T flour

  • Pepper


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


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