Green Beans in Lemon Chiffon Sauce Recipe

Green Beans in Lemon Chiffon Sauce Recipe photo by Taste of Home

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A light citrus sauce drapes the fresh green beans in this delicious side dish. It goes well with chicken, turkey or a roast anytime of year. — Marian Platt, Sequim, Washington.

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Green Beans in Lemon Chiffon Sauce Recipe

Prep: 15 min. Cook: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

3 pounds fresh green beans, trimmed
3 cups water
1 tablespoon cornstarch
1-1/2 cups chicken broth
1/4 cup grated Parmesan cheese
6 eggs, lightly beaten
1/2 cup butter, cubed
1/4 cup lemon juice
2 teaspoons minced fresh parsley
2 teaspoons chopped green onion

Directions

Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
Meanwhile, in a large saucepan, combine the cornstarch, broth, and cheese until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add butter, one piece at a time, whisking after each addition until butter is melted.
Remove from the heat. Gently stir in the lemon juice, parsley and onion. Drain beans; top with sauce. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 141 calories, 11 g fat (6 g saturated fat), 128 mg cholesterol, 234 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Green Beans in Lemon Chiffon Sauce in Taste of Home June/July 2007, p37