Maple Garlic Green Beans Almandine
Bright green beans with maple garlic glaze, toasted almonds and pearl onions. Quick side that pairs with fish, poultry or pork.
The beans and the Maple Garlic Seasoning play nice together when served almandine. The lemon juice, butter, and maple sugar can form a nice glaze over the entire dish. This is pairs really well with light proteins like fish, poultry, lean cuts of pork, and even mushrooms.
Yield: 6 servings
- Blanch and shock beans and pearl onions 2 to 3 minutes to lock in bright color and crisp-tender texture.
- Toast almonds, caramelize onions, then add beans, lemon, and the maple garlic seasoning at the end so sugar melts into a light glaze.
- Use fresh pearl onions when possible; this side pairs well with fish, poultry, lean pork, or mushrooms and stores well if prepared carefully.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
How long should I blanch the green beans?
Blanch the green beans for 2 to 3 minutes until they turn vibrant green, then immediately plunge them into an ice bath to stop cooking. If they go brown and limp, you left them too long.
Can I use frozen or canned green beans instead of fresh?
Frozen beans can work if they are thawed and patted dry; they are often pre-blanched so cut the cooking time and finish in the pan. Canned beans are softer and less crisp, so they are not ideal for this recipe.
What is Gateway to the North and can I substitute it?
Gateway to the North is used here as a maple-garlic style seasoning with sugar. You can substitute 1 tablespoon maple sugar plus 1/2 teaspoon garlic powder and a pinch of salt to get a similar sweet-savory effect.
How do I peel pearl onions quickly?
Blanch pearl onions for 2 to 3 minutes, cool them in an ice bath, then trim the root end. The skins will slide off easily after blanching.
How do I toast the almond slices without burning them?
Toast almonds in a dry or lightly buttered pan over medium heat, stirring constantly for 2 to 3 minutes until they are light golden and fragrant. Watch closely since nuts go from toasted to burnt fast.
How do I get a glossy maple glaze on the beans?
Add the maple-garlic seasoning after the beans are about 90 percent done. Let the sugar melt into the warm butter and lemon juice while stirring so a thin, glossy glaze forms that coats the beans.
Can I make this dish ahead and how should I store leftovers?
You can blanch the beans and onions up to 48 hours ahead and store them refrigerated. Toast nuts and finish the glaze just before serving. Leftovers keep 3 to 4 days in an airtight container; reheat gently in a pan with a little butter to avoid soggy beans.
How long should I blanch the green beans?
Blanch the green beans for 2 to 3 minutes until they turn vibrant green, then immediately plunge them into an ice bath to stop cooking. If they go brown and limp, you left them too long.
Can I use frozen or canned green beans instead of fresh?
Frozen beans can work if they are thawed and patted dry; they are often pre-blanched so cut the cooking time and finish in the pan. Canned beans are softer and less crisp, so they are not ideal for this recipe.
What is Gateway to the North and can I substitute it?
Gateway to the North is used here as a maple-garlic style seasoning with sugar. You can substitute 1 tablespoon maple sugar plus 1/2 teaspoon garlic powder and a pinch of salt to get a similar sweet-savory effect.
How do I peel pearl onions quickly?
Blanch pearl onions for 2 to 3 minutes, cool them in an ice bath, then trim the root end. The skins will slide off easily after blanching.
How do I toast the almond slices without burning them?
Toast almonds in a dry or lightly buttered pan over medium heat, stirring constantly for 2 to 3 minutes until they are light golden and fragrant. Watch closely since nuts go from toasted to burnt fast.
How do I get a glossy maple glaze on the beans?
Add the maple-garlic seasoning after the beans are about 90 percent done. Let the sugar melt into the warm butter and lemon juice while stirring so a thin, glossy glaze forms that coats the beans.
Can I make this dish ahead and how should I store leftovers?
You can blanch the beans and onions up to 48 hours ahead and store them refrigerated. Toast nuts and finish the glaze just before serving. Leftovers keep 3 to 4 days in an airtight container; reheat gently in a pan with a little butter to avoid soggy beans.
Comments