Puree of Green Beans au Gratin
Published July 9, 1985
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound fresh green beans
1 tablespoon butter
¼ cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
⅔ cup freshly grated Gruyere cheese
Nutritional analysis per serving (4 servings)
9 grams carbs; 49 milligrams cholesterol; 204 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 3 grams fiber; 359 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Tear off and discard tips of each green bean. If there are "strings" along the side, strip them off and discard them. Break beans in half or in quarters.
- Step 2
Bring enough water to a boil to cover beans when they are added. Drop beans into the water and when water returns to the boil let cook 8 to 9 minutes until crisp tender. Drain thoroughly.
- Step 3
Pour beans into container of a food processor or electric blender and blend until coarsely processed. There should be about two cups.
- Step 4
Heat butter in a saucepan and add bean puree. Add cream, salt, pepper and nutmeg. Heat, stirring, until piping hot.
- Step 5
Meanwhile, preheat broiler to high.
- Step 6
Spoon green bean mixture into a shallow round or oval baking dish and cover evenly with cheese. Place under broiler and cook until cheese is thoroughly melted and nicely browned on top, 3 to 5 minutes.
Private Notes