Haricots Vert a la Creme (Green beans in cream)
Published March 24, 1981
- Total Time
- About 15 minutes
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Ingredients
1 pound fresh, unblemished green beans
Salt and freshly ground pepper to taste
2 tablespoons butter
½ cup heavy cream
⅛ teaspoon freshly grated nutmeg
½ teaspoon dried tarragon
Nutritional analysis per serving (4 servings)
9 grams carbs; 49 milligrams cholesterol; 189 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 3 grams fiber; 351 milligrams sodium; 3 grams protein; 5 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.
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Preparation
- Step 1
Trim off the ends of each green bean. Put them in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer until tender, five minutes or longer. Cooking time will depend on the size and age of the beans. Do not overcook.
- Step 2
Drain the beans and put in a saucepan. Add salt, pepper, butter, cream, nutmeg and tarragon. Bring to the boil, stirring. Cook briefly until the cream is slightly reduced and thickened.
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