Green Beans with Walnut Sauce
Anyone who’s enjoyed green beans almondine knows that beans and nuts have a natural affinity for each other. In this recipe, I’ve paired the beans with walnuts in a garlicky cream sauce.
Â½ cup (125 ml) walnut oil
1 large potato, peeled and cut in small (1/4 inch/.5 cm) dice
1 quart (1 l) milk
1 pinch of ground nutmeg
Salt and pepper to taste
1 pound (500 g) green beans, topped and tailed and cut into bite-sized lengths
1 tablespoon smashed garlic (about 3 cloves)
8 ounces shelled walnuts, coarsely chopped
Set a large saucepan of salted water to boil.
Heat the oil in a large skillet over medium-low heat. Add the potatoes and cook for a minute or two. Pour in the milk, nutmeg, salt and pepper and let simmer until the sauce is reduced by half. Add the walnuts and the garlic smashed garlic. Stir to mix well.
While the potatoes cook. Cook the beans in the boiling water until tender -5-8 minutes. Drain well and add the beans to the sauce. Stir to coat the beans thoroughly.
Serves: 6 to 8