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Beans with Parsley Sauce

 Beans with Parsley Sauce
You'll likely find the main ingredient for this dish right in your garden. For a bit of extra color, try mixing wax beans with green beans. The flavor is worth definitely worth the preparation time.—Veronica Teipel, Manchester, Missouri
8 ServingsPrep/Total Time: 30 min.


  • 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 2% 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 and coats the back of a metal spoon. Stir in
  • parsley. Drain beans; serve with sauce. Yield: 8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 93 calories,

2 of 2

Beans with Parsley Sauce (continued)

Nutritional Facts: 5 g fat (3 g saturated fat), 63 mg cholesterol, 518 mg sodium, 10 g carbohydrate, 4 g fiber, 4 g protein.