A classic. Variations on this never get old.
Not the most elegant photo – but sweet, glazed delight I tell you!
We paired ours with Mexican Pie – surprisingly good combination! (Sometimes we just get a little too fussy in the kitchen).
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1/3 cup almonds, chopped or slivered
- 1 tablespoon balsamic vinegar
- a handful green beans
- salt & pepper to taste
- In a small pan, heat half the butter and lightly toast the almonds. When lightly browned, remove and set aside. Add the rest of the butter to the same pan with the vinegar, and saute the minced shallot until caramelized. Add the beans and cook until desired tenderness. Add almonds and serve.
Allergens: dairy, tree nuts