Ingredients Jump to Instructions ↓

  1. 3 pounds fresh green beans, trimmed

  2. 3 cups water

  3. 1 tablespoon cornstarch

  4. 1-1/2 cups chicken broth

  5. 6 eggs, lightly beaten

  6. 1/4 cup grated Parmesan cheese

  7. 1/2 cup butter, cubed

  8. 1/4 cup lemon juice

  9. 2 teaspoons minced fresh parsley

  10. 2 teaspoons chopped green onion

Instructions Jump to Ingredients ↑

  1. Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Meanwhile, in a large saucepan, combine the cornstarch, broth, and Parmesan cheese until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from the heat. Gently stir in the lemon juice, parsley and onion. Drain beans; top with sauce. Yield: 12 servings.


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