When you see the word Amandine in a dish description it denotes a few specific ingredients: almonds, lemon and butter. Popular with broccoli, cooked green beans and even trout, I decided to make a broccoli and white bean version with the amandine accouterments. First things first, you blanch the broccoli flroets until tender but still bright green in color. The sauce is made stove-top with melted butter, a touch of olive oil, sliced shallots, and lemon juice. I love the combination of butter and fresh herbs so I also added in some chopped, fresh rosemary to the sauce before stirring in the cooked beans and blanched broccoli. Serve the entire dish with sliced crunchy almonds and a grating of Parmesan cheese.
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Broccoli & White Bean Amandine
Ingredients:
- 1 large head of broccoli, separated into florets
- (1) 14.5-oz. can white beans (Great Northern or Cannellini are both fine), drained, rinsed and warmed
- 2 shallots, peeled and thinly sliced
- 2 Tablespoons unsalted butter
- 1 teaspoon olive oil
- pinch of crushed red pepper flakes
- juice of 2 lemons
- 1 Tablespoon chopped, fresh rosemary
- Salt and pepper
- 1/2 cup sliced almonds
- Grated Parmesan, for serving
Directions:
- Bring a large pot of water to a boil. Add in the broccoli florets and cook for 2 minutes. Drain and set aside.
- In a saute pan, melt the butter with the olive oil, the crushed red pepper, the shallots and the chopped rosemary. Cook for 3-4 minutes, or until the shallots are tender. Season with ½ teaspoon of salt and a big grinding of black pepper.
- Arrange the warmed white beans on a serving platter, topped with the blanched broccoli. Pour the butter-herb sauce over the veggies; squeeze the lemon halves over the entire dish. Top with the sliced almonds and a grating of Parmesan cheese.
Tagged: amandine, broccoli, broccoli amandine, broccoli and white bean amandine, butter, fresh rosemary, lemon juice, lemons, Parmesan cheese, shallots, side dish, sliced almonds, vegetarian, white beans
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