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Information

Course: side dish, vegetable
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield:
4 to 6 portions
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Notes

These delicate green beans are prepared quickly in their rich mustard sauce. Just right to serve with a roast leg of lamb.

Ingredients

  • 12 ounces haricots verts (thin, tender green beans)
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • ½ cup chicken stock or canned broth
  • 3 tablespoons heavy or whipping cream
  • 2 tablespoons whole-grain mustard
  • Salt and freshly ground black pepper, to taste

Directions

1. Bring a saucepan of water to a boil, and add the green beans. Reduce the heat and simmer 3 to 5 minutes. Drain, rinse under cold water, and pat dry. Set aside.

2. Melt the butter in a medium-size saucepan, and add the shallots. Sauté over medium heat for 3 minutes.

3. Stir in the stock, cream, and mustard, and cook until the mixture is just slightly thickened, 5 minutes. Then add the beans and toss them in the sauce until well coated and heated through, 2 minutes.

4. Season the beans with salt and pepper, and serve immediately.

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Nutritional Information

Nutrients per serving

90kcal (5%)
32mg (3%)
7mg (12%)
85mcg RAE (3%)
164mg
19mg
2g
2g
21mg (7%)
4g (21%)
7g (11%)
2g
6g
286mg (12%)
1mg (4%)