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Ingredients
| green snap beans: 2 lbs (trimmed) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| salt: 1 tsp |
| black pepper: 1/8 tsp |
| chicken broth: 1 1/2 cups |
| eggs: 2 (yolks) |
| 2% milk: 1/2 cup |
| parsley: 1 cup (fresh//minced) |
Beans With Parsley Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- 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.
- Stir in parsley. Drain beans; top with sauce.