Benchmarc: Sautéed Green Beans with Buttered Almonds - Chef Marc Murphy


Restaurant:  Benchmarc Restaurants
Chef: Marc Murphy
Produce: green beans, shallots, garlic, parsley
Dairy: unsalted butter
Other: slivered almonds, olive oil, chicken stock
Cooking Method: 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 10

◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈

Ingredients: 
30 g unsalted butter (30g = 1 ounce)
150 g slivered almonds (150g = 5.3 ounces)
2.25 kg green beans (2.25 kg = 4.9 pounds)
75 ml olive oil (75 ml = 5 tablespoons or 2.5 ounces)
2 shallots, sliced
4 cloves garlic, sliced
60 ml chicken stock (75 ml = 4 tablespoons or 2 ounces)
1 bunch parsley, chopped


Procedure:
1. Melt the butter in a medium sauté pan over medium heat. Add the almonds and toast until golden
brown. Season with salt and pepper; set aside.
2. Bring a large pot of salted water to a boil and blanch the green beans for 1 to 2 minutes. Place the blanched beans in an ice bath; once cool, dry the beans and reserve.
3. In a large sauté pan over medium heat, add the olive oil and shallots and cook until translucent, about 8 minutes. Add the garlic and cook until starting to brown, about 1 minute. Add the green beans and sauté for 2 minutes. Add the chicken stock and reduce by half, about 3 to 4 minutes. Toss with the parsley and place into serving bowl. Garnish with toasted almonds.



Restaurant: Benchmarc
Recipe Type: Authentic 
Recipe Author: Chef Marc Murphy 
Chef's Background: Institute of the Culinary Arts Graduate
Magazine / Publication: Discover America Great American Food Stories
Original Photograph By: americanspaces.state.gov
Photograph Retouched By: Recipe Spy
Source: https://americanspaces.state.gov/home/sites/default/files/documents/Great-American-Food-Stories.pdf

◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈