For a change of pace this Thanksgiving, try these green beans with dijon cream sauce. They’re fresh, flavorful and take no time to prepare!
Are you a fan of the traditional Thanksgiving green bean casserole? I’ve never touched the stuff myself, probably because I loathe onions. Even still, is it just me or does this casserole always look like a hot mess and just gross?!?!
Several years ago, my mom made these green beans with dijon cream sauce as an alternative to the regular ‘ole green bean casserole that’s normally served on turkey day. I think she made them partly because she knew I hated onions and also because she knew I couldn’t have most of what goes into the mixture (a bunch of gluten). Ever since, these green beans have been one of my favorite ways to eat them. The perfectly blanched green beans, the creamy dijon sauce that’s so quick to make, and the crunch from the pine nuts is all I need for my Thanksgiving veggie!
What’s in These Green Beans?
You don’t need to go traipsing around looking for gluten free onion straws or the gluten free cream-of-whatever soup for these green beans. Just 6 ingredients that you may already have on hand are needed:
- Green beans
- Heavy cream
- Dijon mustard
- Lemon juice
- Pine nuts
How to Make Dijon Green Beans
- Blanche the green beans by dropping them into boiling salted water for 3-4 minutes. Then plunge them into ice water to shock them and stop the cooking process. Remove and drain on paper towels.
- Melt the butter in a large skillet. Add the pine nuts and cook for 5 minutes.
- Add the rest of the ingredients, including the green beans, and saute for another 5 minutes. Serve! Couldn’t be easier!!
Green Beans with Dijon Cream Sauce FAQs
If you don’t blanche them beforehand, they will be really crunchy (almost raw) when the sauce is done so it really is best to blanche them. They will still have a bite to them and won’t be mushy.
The green beans can be blanched ahead of time and stored in the fridge for a day or two (no more than that). About 10 minutes before serving, begin making the sauce and add the green beans.
Yes! Almonds go well with green beans, as do walnuts and hazelnuts.
If you’re sick of the usual green bean casserole (even if you can make it gluten free) why not give these green beans with dijon cream sauce a try? They take no time to make and will please even the pickiest of eaters!
Green Beans with Dijon Cream Sauce
- 2 lbs (almost 1 kg) green beans, washed and prepped
- 4 tbsp (57 g) butter
- ¼ cup (35 g) pine nuts (sliced or slivered almonds or coarsely chopped walnuts can be substituted)
- ¼ cup (60 ml) heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp salt
- Heat a large pot of water over high heat until boiling. Add salt to the water and carefully drop the green beans into the boiling water. Cook for 3-4 minutes or to desired doneness. While the green beans are boiling, prepare a large bowl with ice water.
- Immediately remove the green beans from the boiling water and plunge into the ice water to stop the cooking process. Drain the ice water and dry the green beans on some paper towels. At this point, the beans can be wrapped in paper towels and placed in a container or ziptop bag and held in the fridge for a day or two.
- Right before ready to serve, melt the butter in a large skillet over medium-low heat. Add the pine nuts (or whatever nuts you're using) and allow to lightly toast in the butter for 5 minutes.
- Add the rest of the ingredients, including the green beans, and continue to saute until beans are heated through and sauce has thickened slightly and coated the beans, about 5 minutes more. Serve immediately.