Green Beans Almondine

A low FODMAP green beans almondine with blanched green beans, sliced almonds, brown butter, lemon, and garlic-infused olive oil.

Prep 10 min

Cook 12 min

Serves 6

Gluten-freeVegetarianEgg-free

Ingredients

• 1 lb (450g) green beans, trimmed
• 1 tbsp kosher salt, for the blanching water
• 1/2 cup (45g) sliced almonds
• 3 tbsp unsalted butter
• 1 tbsp garlic-infused olive oil
• 1 tbsp lemon juice, plus 1 tsp finely grated zest
• 1 tbsp finely sliced chives or scallion greens
• Salt and black pepper, to taste

Across 6 servings this is about 75g of green beans (roughly 15 beans) and 7g of sliced almonds per plate, both inside Monash's low FODMAP serves.

Instructions

Blanch the beans

1. Bring a large pot of water to a boil with the kosher salt. Set a bowl of ice water next to the stove.
2. Boil the green beans for 3 to 4 minutes, until bright green and just tender.
3. Drain and plunge into the ice water, then drain again and pat dry.

Brown the butter and almonds

1. Melt the butter in a large skillet over medium heat.
2. Add the almonds and stir often for 3 to 4 minutes, until the butter smells nutty and the almonds are golden. Watch closely at the end; it goes from brown to burnt quickly.

Finish

1. Add the garlic-infused oil and the green beans and toss for 2 to 3 minutes to heat through.
2. Off the heat, stir in the lemon juice and zest and season with salt and pepper.
3. Scatter the chives over the top and serve.

Tips & Substitutions

• No shallot. Classic almondine uses shallot, which is high in fructans. Garlic-infused oil and chives give the savory note instead.
• Make ahead. Blanch and chill the beans up to a day early, then finish in the skillet in 5 minutes.
• Dairy-free option. Use olive oil and a pinch more salt in place of the butter; you lose the brown butter flavor but keep the texture.
• Frozen beans work. Boil or steam frozen whole green beans until tender, drain, and pat dry, then add them at the finishing step.
• Watch the almond amount. Doubling the almonds per plate pushes them past their low FODMAP serve.

Why This Works

• Measured green beans. 450g split six ways lands each plate near Monash's 75g serve.
• Ice bath. Stopping the cooking keeps the beans crisp and green on a holiday table.
• Brown butter. Toasting the milk solids gives the dish its flavor, and butter is low in lactose.

Storage

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet for 2 minutes; the almonds soften but the flavor holds. This dish does not freeze well.