GREEN BEANS IN LEMON CHIFFON SAUCE
Credit goes to a Marian Platt who was fortunate enough to have her recipe published in Taste of Home, June/July 2007 issue on page 37. It can be served any time of the year and is really nice with chicken, turkey, or any roast. Lemon lovers will enjoy this one!
Provided by Debaylady
Categories Vegetable
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place beans and water in a Dutch oven. Bring to a boil; cover and cook 8-10 minutes or until crisp-tender.
- Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended well.
- Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 15 minutes.
- Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from heat.
- Stir in the parsley and onion.
- Drain the beans; top with sauce.
Nutrition Facts : Calories 145.4, Fat 10.6, SaturatedFat 6, Cholesterol 116.6, Sodium 193.7, Carbohydrate 9.7, Fiber 3.9, Sugar 1.9, Protein 4.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love