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This is from an email recipe-zine that I get - World Wide Recipes. This wouldn't be good for induction as it has nuts.
Enjoy!
Marinated Green Beans Almondine
1 lb (450 g) green beans (haricots), trimmed
1/4 cup (60 ml) heavy cream or half-and-half
1 Tbs (15 ml) Dijon-style mustard
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sliced almonds, lightly toasted
Boil or steam the green beans until tender but still firm, 4 to 5
minutes. Rinse under running water to stop the cooking and drain.
Whisk together the cream, mustard, lemon juice, olive oil, salt, and
pepper. Pour over the beans and toss to combine. Top with the
toasted almonds and serve chilled or at room temperature. Serves
4 to 6.
Bon appetit from the Chef at World Wide Recipes
Enjoy!
Marinated Green Beans Almondine
1 lb (450 g) green beans (haricots), trimmed
1/4 cup (60 ml) heavy cream or half-and-half
1 Tbs (15 ml) Dijon-style mustard
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sliced almonds, lightly toasted
Boil or steam the green beans until tender but still firm, 4 to 5
minutes. Rinse under running water to stop the cooking and drain.
Whisk together the cream, mustard, lemon juice, olive oil, salt, and
pepper. Pour over the beans and toss to combine. Top with the
toasted almonds and serve chilled or at room temperature. Serves
4 to 6.
Bon appetit from the Chef at World Wide Recipes