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Tasty Green Beans & Mustard Cream Sauce with Crunchy Almonds


4 tablespoons butter

1 (16 ounce) package frozen pearl onions or small whole white onions

2 pounds green beans, trimmed and snapped into 2-inch pieces


1 ½ cups milk

½ cup chicken broth

¼ cup Dijon mustard

3 tablespoons flour

Freshly ground black pepper

½ cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)


1. Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; sauté, shaking pan occasionally, until golden brown, 5 to 7 minutes.

2. Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set the timer for 5 minutes; cook until bright green but tender.

3. Drain beans; transfer to the cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)

4. Microwave milk, chicken broth, and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)

5. Add beans and onions; simmer until the sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.


© Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Cooking Time

Yield:10 servings

Nutrition Facts

151 Calories

8g Fat

16g Carbs

4g Protein