Beans with Parsley Sauce
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.
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 milk
1 cup minced fresh parsley
Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 top 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 to 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.
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.