Ombré Gratin
Alexa Weibel
2573 ratings with an average rating of 4 out of 5 stars
2,573
3 hours
Green Bean and Corn Almondine
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- ½cup sliced almonds (2 ounces)
- 2tablespoons extra-virgin olive oil
- 2garlic cloves, minced
- 1½pounds green beans, trimmed
- 5thyme sprigs
- Salt and black pepper
- 3tablespoons unsalted butter
- 2cups fresh corn kernels (from 2 to 3 ears), or use thawed from frozen
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
179 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 324 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
- Step 2
Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add ½ cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
- Step 3
Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.
Private Notes
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Cooking Notes
TS
Any tips for making this ahead of time to take to a dinner? Will it get mushy which would be the worse??
elensar
I think if you steamed the beans, then put it together last minute it would be fine. You can even heat it in the micro...
David Martin
Refrigerate this, and add sliced cherry tomatoes. Colorful and delicious.
Ilene
After you cook, you can refrigerate and serve room temperature. It is important to put the green beans in an ice bath as soon as you take it off the heat( before you combine with the other ingredients) This will preserve the bright green color.
Tessa
Rather than using a separate baking sheet to toast the almonds, toast them in the dry skillet. When they are toasted to your taste, put them in a bowl and move on to heating the oil. I would rather wash a bowl than a baking sheet any day.
jck
Parboil the bean for 3-4 minutes then plunge in an ice bath, dry and set them aside. Then skip straight to the corn/butter step when you are ready for dinner.
Marjorie
Love the recipe but added grated lemon and Parmesan cheese to the nuts.
KSWinCA
Such a simple recipe, but so good. No need to toast the almonds; just used Trader Joe’s toasted sliced almonds. I didn’t have fresh thyme, but dried worked fine—and was an essential part of the yum factor. I used Romano beans; they’re my new favorite green beans.
Traveling Patty (but now now!)
Just made this and it was yummy. It was a test drive for a lighter Thanksgiving dish instead of green bean casserole so just made for myself. Didn't have almonds so used roasted salted pumpkin seeds. Good but will definitely use the almonds for Thanksgiving dinner. Because I have homemade sun dried tomatoes, may add for color contrast. Agree with the poster who said sliced cherry tomatoes would be good (when in season). Give it a try!
Tom of Poland
I jazzed this up a bit with cumin, red pepper flakes and lemon to amp up the flavor. Threw some shredded sundried tomatoes on for another hearty flavor. Man that butter sauce is tasty!
Dulcie
It was tasty and a welcome addition to the potluck I went to.
KEA
Family and guest's favorite Thanksgiving vegetable dish, and so easy to make.
Hugh
Added diced butternut squash which made it kind of a "Three Sisters almondine" for Thanksgiving. Turned out great!
jumana
Delicious! Skipped the butter and used good EVOO. Didn’t have fresh thyme, substitute yes with dried thyme leaves and left them in. Also added coriander seeds with the garlic which added an extra depth of flavor. Will definitely make again.
Deb
I think this needed quite a lot of salt. Definitely no need to use unsalted butter.
SJ
Meh. Followed recipe with exception of using chicken broth instead of water. Would not mae again.
Lauren
I made one change -- I used 1.5 tablespoons of white miso stirred with a teaspoon of olive oil instead of butter, for my sister who eats no dairy. Then, after the miso had been stirred through the beans and corn, I tasted for saltiness and adjusted for saltiness. We didn't miss the butter one bit. Don't salt before you add the miso, as it is quite salty itself.
NYCBakerCook
Excellent. Easy to make and delicious to eat. Will make again and again.
Linda & Walter
Made some additions and served this as a main dish. Fried some bacon and then added some shrimp for the last few minutes and removed both to a plate. Drained some of the bacon grease from pan and proceeded with recipe. Near the end of the last step added chopped bacon and the shrimp to the pan and then added some halved grape tomatoes for the last minute. Served at room temperature.
Michele
can almonds be baked ahead of time
John Manor
Yes. Keep them at room temperature and they'll warm up a bit on the dish before serving.
Stephanie H
I toast a batch, then store in an airtight container. This way, I can add them to lots of dishes, and they stay fresh for weeks!
Tom of Poland
I jazzed this up a bit with cumin, red pepper flakes and lemon to amp up the flavor. Threw some shredded sundried tomatoes on for another hearty flavor. Man that butter sauce is tasty!
Nan
We get tired of endless corn and green beans from the garden by the end of the summer. Not any more, this was excellent! Cut back on fats by half , it still worked.
BridgetG
This is such a great marinade. We use it for chicken breasts and grill them. Excellent!
KSWinCA
Such a simple recipe, but so good. No need to toast the almonds; just used Trader Joe’s toasted sliced almonds. I didn’t have fresh thyme, but dried worked fine—and was an essential part of the yum factor. I used Romano beans; they’re my new favorite green beans.
Randy
This was really fabulous. Both the texture and the tastes. I did add a few chives at the end since I had some sitting that were going to go bad. They added a nice little something.
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