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Lemon Garlic Green Beans with Almonds by Tess Masters

Thanks to: The Blender Girl Tess Masters

“The delicious aroma when you sauté the garlic, almonds, and lemon juice makes you salivate, and I have been caught eating the mixture off the wooden spoon before it even reaches the green beans! You really could serve that as a side topping, or stir it through cooked quinoa or millet with some fresh chopped parsley for a quick, easy grain dish.”

The Blender Girl Tess Masters

Photo Credit: Trent Lanz

(Serves: 8)

  • 8 cups of broth made with 4 Massel Vegetable Ultracubes or with 4 heaped teaspoons of Massel Vegetable Stock Powder
  • 850g/30oz green beans
  • 1 cup raw almonds, sliced or roughly chopped
  • 4 tablespoons fresh garlic, finely chopped
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons cold pressed extra virgin olive oil
  • 1 teaspoon Celtic sea salt OR Himalayan salt
  • 1 teaspoon rough lemon zest strips
  • ½ teaspoon finely grated lemon zest

Bring the vegetable broth to the boil in a large saucepan and gently blanch the green beans for about 3 minutes, until “al dente”. Drain reserving the broth for further use like making a good vegetable soup. Lay beans in a gratin or serving dish

In a fry pan heat the olive oil and garlic on medium heat for just a couple of minutes

Add the almonds and warm slightly. Then mix in the lemon juice and freshly grated lemon zest.

Stir this mixture through the cooked beans. Top with rough lemon zest strips for a lovely garnish

Top with rough lemon zest strips for a lovely garnish.

Massel products used in this recipe:
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