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Green Beans in Lemon Chiffon Sauce

 Green Beans in Lemon Chiffon Sauce
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.
12 ServingsPrep: 15 min. Cook: 25 min.

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

2 of 2

Green Beans in Lemon Chiffon Sauce (continued)

Directions (continued)

  • 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.