Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fine green beans tossed in nutty browned butter with golden flaked almonds and a squeeze of lemon.
Side dish. Good with roast chicken, grilled trout or steak. Find a main
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 400 g fine green beans, trimmed
- 20 g butter
- 25 g flaked almonds (sliced almonds)
- 1/2 lemon, juice only
- Salt and black pepper
Method
- Cook the beans in a pan of boiling salted water for 3-4 minutes until just tender, then drain well.
- Melt the butter in a large frying pan over a medium heat, add the almonds and cook, stirring, for 2-3 minutes until the almonds are golden and the butter smells nutty.
- Add the beans and toss for 1-2 minutes until hot and coated.
- Squeeze over the lemon juice, season with salt and pepper and serve.
Swaps and tips
Blanch the beans up to a day ahead, cool in cold water, drain and chill, then finish in the butter just before serving.
Easy variations
- Add a finely chopped shallot to the butter
- Swap the almonds for toasted hazelnuts
- Finish with chopped parsley
- Use olive oil and a little garlic instead of butter
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 3 g | 4 g | 8 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
