Beans with Parsley Sauce

This is a real budget recipe if you have a garden or a good source of garden beans and fresh parsley.  The sauce seems to be stabilized by the egg yolk for freezing, and I made a larger recipe of sauce and stashed some in my freezer for quick veggie fix-ups another day.   We thought this would also be good on asparagus or broccoli.                
Beans with Parsley Sauce
  2          Pounds  Fresh Green Beans -- trimmed
  2          Tablespoons  Butter
  2          Tablespoons  Flour, All-purpose
  1          Teaspoon  Salt
     1/8   Teaspoon  Pepper
  1 1/2   Cups  Chicken Broth
  2          Large  Egg Yolks
     1/2   Cup  Whole Milk
  1          Cup  Fresh Parsley -- minced
Cover beans with water in a large saucepan, bring to a boil.  Cook, uncovered for 8-10 minutes until crisp tender.
In a large skillet, melt butter over medium heat.  Stir in the flour, salt and pepper until smooth.  Gradually whisk in broth.  Bring to a boil, cook and stir for 1-2 minutes until thickened.  Remove from heat.
In a small bowl, combine egg yolks and milk.  Stir in a small amount of hot broth mixture into egg mixture.  Return all to the pan; stirring constantly.  Bring to a gentle boil, cook and stir for 2 minutes or until thickened.  Stir in parsley.  Drain beans; top with the sauce.
8 Servings
"Taste of Home Budget Suppers"
Per Serving: 67 Calories; 5g Fat (67.1% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 452mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.


  1. My bean plants look awesome but they produced only a minimal amount of beans (sigh). This would be an excellent budget bean side dish. Thanks for sharing it.


  2. I love green beans, thanks you for sharing this.


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