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Beans with Parsley Sauce Recipe
Beans with Parsley Sauce Recipe photo by Taste of Home

Beans with Parsley Sauce Recipe

Read Reviews (2)
4.33 2
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (3/4 cup) equals 93 calories, 5 g fat (3 g saturated fat), 63 mg cholesterol, 518 mg sodium, 10 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Beans with Parsley Sauce in Taste of Home June/July 2003, p21

Nutritional Facts

1 serving (3/4 cup) equals 93 calories, 5 g fat (3 g saturated fat), 63 mg cholesterol, 518 mg sodium, 10 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Beans with Parsley Sauce(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 22, 2012

I didn't have an egg, so I subtracted the milk too and added about a half cup of heavy cream. We liked it on pasta too.

MY REVIEW
Reviewed Mar. 29, 2010

These were wonderful and tasty. I will definitely be making this again.

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