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Beans with Parsley Sauce
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2 pounds fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
2 egg yolks
1/2 cup milk
1 cup minced fresh parsley
Place beans in a large saucepan and cover with water; bring to a boil. Cook,
uncovered, for 8-10 minutes or until crisp tender. Meanwhile, in a large skillet,
melt butter over medium heat. Stir in the flour, salt and pepper until smooth.
Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Remove from the heat. In a small bowl, combine egg yolks and milk.
Stir a small amount of hot broth mixture into egg mixture. Return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until
thickened. Stir in parsley. Drain beans; top with sauce.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |