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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 Ingredients:
2 pounds fresh green beans, trimmed |
2 tablespoons butter |
2 tablespoons king arthur unbleached 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 |
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.
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