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Creamy Lemon Dijon Green Beans with Toasted Breadcrumbs Recipe

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This Creamy Lemon Dijon Green Beans recipe offers a delightful blend of tender green beans enveloped in a rich, tangy cream sauce flavored with garlic, lemon, and Dijon mustard. Topped with crispy, buttery toasted breadcrumbs infused with fresh thyme and lemon zest, this side dish is a perfect balance of creamy and crunchy textures, bursting with bright citrus notes for a fresh and flavorful experience.

Ingredients

Green Beans

  • 1.5 lbs green beans, trimmed

Sauce

  • ½ tbsp olive oil
  • ½ tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 tsp lemon zest
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 tbsp lemon juice

Breadcrumb Topping

  • 1 tbsp unsalted butter
  • ¼ cup gluten-free breadcrumbs (or regular breadcrumbs)
  • ½ tsp fresh chopped thyme
  • ½ tsp lemon zest
  • Kosher salt, to taste

Instructions

  1. Blanch green beans: Bring a large pot or high-sided pan of water to a boil and heavily season with kosher salt. Add the trimmed green beans and cook for 3-4 minutes until just tender but still slightly crisp. Immediately transfer the beans to a large bowl filled with ice water to stop the cooking process and preserve their bright green color.
  2. Prepare creamy sauce: Drain the water from the pot and return it to medium heat. Add olive oil and butter, melting them together. Stir in the minced garlic and lemon zest and cook for about 1 minute until fragrant. Pour in the heavy cream and Dijon mustard, stirring to combine. Reduce the heat to low, season with kosher salt and black pepper to taste, and let the sauce simmer gently for 3-4 minutes until it thickens slightly and is warm.
  3. Toss green beans in sauce: Add the blanched green beans back into the pot and increase the heat to medium. Toss the beans in the creamy lemon Dijon sauce and continue cooking for a few minutes to heat through. Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional kosher salt and black pepper as needed.
  4. Toast breadcrumb topping: In a small pan over medium heat, melt the butter. Add the gluten-free breadcrumbs, chopped thyme, lemon zest, and kosher salt. Stir frequently, allowing the mixture to cook until the breadcrumbs are golden brown and toasted, about 3 minutes.
  5. Serve: Spread the creamy lemon Dijon green beans on a serving platter and sprinkle the toasted breadcrumb mixture evenly over the top. Serve immediately and enjoy the contrast of creamy beans with crunchy topping.

Notes

  • To keep the green beans vibrant and crisp, do not overcook during blanching; ensuring they retain some snap enhances texture.
  • Using fresh lemon zest and juice brightens the flavor, but feel free to adjust the amount based on your taste preference.
  • For a dairy-free version, substitute heavy cream with coconut cream and use vegan butter.
  • If gluten is not a concern, regular breadcrumbs can be used instead of gluten-free.
  • To add a bit of heat, consider sprinkling a pinch of red pepper flakes into the sauce.

Find it online: https://justsosavory.com/creamy-lemon-dijon-green-beans-with-toasted-breadcrumbs-recipe/