IWONA'S "IN THE KITCHEN" BLOG - GREEN BEANS IN LEMON CHIFFON SAUCE
HERE'S A TASTY SUMMER SIDE DISH FROM IWONA!
Recipe Summary
Difficulty: Medium Prep
Time: 15 minutes
Cook Time: 25 minutes
Yield: 12 servings
Ingredients:
3 pounds fresh green beans, trimmed
3 cups water
1 tbsp cornstarch
1-1/2 cups chicken broth
6 egg yolks, beaten
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1/2 cup butter, cubed
2 tbsp minced fresh parsley
2 tbsp chopped green onion
Preparation: Place beans and water in a Dutch oven. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended. Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 F, about 15 minutes. Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from the heat; stir in the parsley and onion. Drain beans; top with sauce.
YOUR "IN THE KITCHEN" EDITOR,
IWONA FILIPIAK
