Green Beans in Lemon Chiffon Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
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. â Marian Platt, Sequim, Washington. 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:
1. 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.
2. 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.
3. Remove from the heat. Gently stir in the lemon juice, parsley and onion. Drain beans; top with sauce. Yield: 12 servings.
|
|