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Green Beans with Toasted Almonds, Browned Butter and Whole Spices
Ground seeds and spices—as well as fragrant toasted almonds—give classic green beans amandine gets a bold update with plenty of texture. The browned butter amplifies the nuttiness of the almonds, adds a touch of richness and ties everything together. The almonds can be toasted and stored in an airtight container at room temperature and the spice-and-butter mixture can be made, cooled, covered and refrigerated up to a day in advance. When ready to serve, melt the butter mixture in a 12-inch skillet over medium-low, add the beans and cook, stirring occasionally, until heated through. Finish the dish off heat as directed.
tablespoon sesame seeds
tablespoon coriander seeds
01In a large skillet over medium-low, toast the sesame, coriander, cumin and caraway seeds, stirring, until aromatic and golden brown, about 3 minutes. Transfer to a spice grinder and coarsely grind, about 3 pulses. Transfer to a small heatproof bowl.
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This was easily the worst milk street recipe I've tried. I was horrified to try a bite right before serving it to guests. The cumin is completely overwhelming and doesn't work with the browned butter or green beans. The directions say not to grind the spices too fine, but I regret not doing that since it was the chunky texture of these fibrous spices that created the grittiness. Bad flavors and bad textures. Please avoid this recipe before it's too late.